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XK.

RADCUFFE COLLEGE UBRARYl

Syf

WOMEN'S ARCHIVES

Transferred from

HARVARD COLLEGE LIBRARY

1960

7i^

I^arbarlj Collrse ILifarart!

RECEIVED BY BEQUEST
tje SEPTEMBER 20, 1926 ^

(f-r

/'J/l^it/rA./jZZ^ sIx^^CC^.^ ri^<^9 /x^ /O /% C

THE RUMFORD COMPLETE
COOK BOOK

THE

RUMFORD

COMPLETE

COOK BOOK

LILY HAXWORTH WALLACE

Gold Medalist

Graduate of National Training School of Cookb&t
London^ £ng.

PRICE, ONE DOLLAR

v^i

published BT THE

RUMFORD CHEMICAL WORKS
PROVIDENCE, R.I.

Txo •m-<s^.o^

HARVARD COLLEGE LIBRARY

BEQUEST or

MRS. CHESTER H. GREENOUGH

REfTEMBER 20. 1926

By The Rumford Ghemicai* Works,

Providence, R J.

Printed by
The University Press, Cambridge, Mass., U.S. A.

PREFACE

T^HE recipes in this book have been carefully
^ tested) and if measurements and general in-
structions are followed, the result in every case will
be satisfactory.

The author has endeavored to give clear and con-
cise mstructions for the best dishes of their kind;
rather than take up space for repetition of the same
general recipe varied only in jSavoring, form of baking
and other minor detail.

It will be noted in the table of weights and meas-
ures that all measurements are given as level. Un-
less otherwise stated in the individual recipe, this rule
should always be followed.

Ideas vary as to what constitutes a rounding or
heaping spoon or cupful, while levbl is or should be
the same the world over — as much as spoon or cup
will hold, then leveled off with a knife.

It is not claimed that these recipes are all new.
Some are original; some the gift of friends who have
experimented till good results were obtained; some
are old family recipes, never before printed; while
others are standard rules that have stood the test of
years and are still at the head of their respective
lists. However, all have been tested and may be
used by the novice with the same certainty of suc-
eess as when the ingredients are combined by the
experienced cook.

LILY HAXWORTH WALLACE.

tfJ

WEIGHTS AITD MEASURES

1 cupful

4 cupf uls

3 teaspoonfuls

IgiU

16 tablespoonfuls of liquid

2 cups butter packed solid

4 cups sifted flour . .

9 large eggs

2 cups granulated sugar
2 tablespoonfuls butter
4 wineglassf uls . . .
4 tablespoonfuls . . .

60 drops

4 tablespoons flour . .

>^pint
1 quart

1 tablespoonfoL
yi cupf uL
1 cupfuL
1 pound.
1 pound.
1 pound.
1 pound.
1 ounce.
1 cupf uL
1 wineglassfuL
1 teaspoonfuL
1 ounce.

Teaspoonfuls and tablespoonfuls are measured
level unless otherwise stated.

One-half spoonful is measured lengthwise of the
spoon.

Cupfuls are measured level full.

A set of measures (quart, pint and half-pint)
should be in every kitchen. The graduated meas-
ures divided into quarters, halves and thirds are
best. A graduated glass measure is also advisable
for the correct measurement of liquids.

A set of accurate scales is also indispensable to
good cooking and housekeeping.

c?o

TABLE OF CONTENTS

213

213
213
214

214

Beverages .

Tea

Iced Tea . .
Boiled Ck>ffee
FQtered Coffee
Black or After-dinner
Coffee . . .

Caf^aulait 214

Iced Coffee in Perfection 214

Chocolate 214

Cocoa 215

ChocolateCreamNectar 215

Bbead, Rolls, Muffins,

Rumford Biscuit . . . 115

Whole Wheat Biscuit . 116

Rye Biscuit 116

Potato Biscuit . . . .116

Maple Rolls 117

Parker House Rolls . . 117

Quick Graham Rolls. . 117

FrenchlRolls 118

Larchmont Muffins . . 118

Cream Muffins .... 119

Graham Gems .... 119

Date Gems 119

Pop-Overs 119

Cake

Lemon Cake

Chocolate Loaf Cake .
Coffee Chocolate Cake .
White Cake . .
Sultana Cake .
Honey Cake . .
Gold Loaf Cake.
Nut Cake . . .
Cornstarch Cake
Devil Cake. . .
Poor Man's Cake

PAGB

213

Fruit Punch 215

Tea Punch 216

Blackberry Cordial . . 216
Grape Juice ..... 216
Raspberry Vinegar . . 216

Ginger Cup 217

MintCorcSal .... 217

lime Punch 217

Claret Punch . . . . 21S
MuUedQder .... 218

ETC 115

Quick Breakfast Puffs . 120
Oatmeal Sticks .... 120
Hot Cross Buns. ... 120
Rumford Whole Wheat

Bread 121

Rumford Dyspeptic

Bread 121

Southern Egg Bread . 122

Com Bread 122

Baked Brown Bread. . 122
Steamed Brown Bread . 123
Yeast Bread 123

134
135
135
135
136
136
136
137
137
137
138

Pound Cake

Plain Cocoanut Cake .
Inexpensive Fruit Cake
White Fruit Cake . . .
Rich Fruit Cake . . .
Wedding Fruit Cake .
Yorkshire Parkin . . .
Scotch Shortbread . .
Quick German Coffee

Cake

German Apple Cake. .

. 133

138
138
139
139
139
140
140
141

141
141

(vii)

• ••

VIU

TABLE OF CONTENTS

Cske-^ continued

Plain Sponge Cake . . 142
Old-fashioned Sponge

Cake 142

Pineapple Cake . . . 142

Jelly Roll 143

Egress Cake 143

Orange-Cocoanut Cake 143

Plain Loaf Cake ... 144

LUyCake 144

Lady Baltimore Cake . 144

Fig Layer Odce ... 145

Coffee Layer Cake . . 145

MarshmaUow Cake . . 145

White Layer Cake . . 146

PAcm

Layer Cake No. 1 . . 146

Layer Cake No. 2 . . 146

Date Lunch Cake . . 147

English Wahiut Cake . 147

Layers for Mocha Cake. 147

Queen Cakes 148

Lady Fingers .... 148

New Year's Cakes . . 148

Queen Eclairs 149

fWy Cones 149

Creiun Puffs 149

Pecan Sticks 150

Moon Cakes 150

Rollemups 150

Cake Fillings, Fbostings

Fig Filling 153

Ahnondfllling .... 153

Maple Filling 153

Orange and Walnut

raBng 153

Orange and Coooanut

Rffing 154

Portsmouth Orange

Filling 154

Lady Baltimore Filling 154
Mocha Filling and

Frosting 155

AND Icings .... 153

Caramel Nut Fillmg. . 155

Marshmallow Filling . 155

Prune Almond Filling . 155

Chocolate Frosting . . 156

Lemon Frosting . . . 156

Boiled Frosting .... 156

Plain Orange Icing . . 156

Coffee Icing 157

Opera Caramel Icing . 157

Fondant Icing .... 157

Milk Frosting .... 158

Canning^ Preserving and Pickling 179

To Pbbp ABB Strttps for

Canned Fruits. . . 180
For Plums. Peaches,
Cherries, rears, Black-
berries 180

The Selection of Fruit . 180
To Can Fruit in Jars

over the Fire .... 180
To Can by the Open

Kettle Process ... 181
To Can without Cooking 181
jBLLTMAxma .... 181
Currant and Grape

JeUies 182

Apple, Phun, Crab-
Apple or Qumce Jelly 182

To COTXR Jblusb
Preserved Rhubarb
Spiced Grapes . .
Ginger Pears . . .
Brandied Fias . .
Gooseberry Jelly .
Orange Mannaiade
Lemon Marmalade
Chopped Raw Pickle
Green Tomato Pickle
Mustard Pickle . . .

Chili Sauce

Sweet Pickled Prunes
Pickled Peaches. . .
Tomato Catsup . .

183
183
184
184
184
185
185
185
186
186
186
187
187
187
188

TABLE OF CONTENTS

CARVINa

Fish 233

Mbatb 233

Bib Roast 233

Sirloin or Porterhouse

Steak 234

Round Steak 234

Fresh or Salt Ham . . 234

Tongue 234

Leg of Lamb or Mutton 234

Chafing-Dish Recipes 191

Loin of Lamb or Pork
OroTm Roast of Lamb
PbtnmRY ....
Roast Fowl . .
Boiled Fowl . .
Broiled Chicken
Duck and Goose
To Bond a Fowl

PAQB

. 233

235

236

Celeried Oysters ... 191
Epicurean Oysters. . . 192
Oysters with Mush-
rooms 192

Oysters & la Poulette . 192
Pigs in Blankets ... 192
Mmced Clams .... 193
Fricasseed Clams ... 193
Deviled Lobster ... 193
Lobster & la Newburg . 194
Shrimps & la Creole . . 194
Deviled Eggs .... 194
Scrambled Eggs with
Tomatoes 195

Ck>NPECTIONS ,

Molasses Candy ... 207

Maple Kisses .... 207

Peanut Brittle .... 207

P^permint Drops . . 207

Dakota Caramels ... 208

Fudge 208

Chocolate Creams. . . 208

Creamed Walnuts . . . 208

with Green

feppers

Welsh Rabbit

Savory Rabbit ....

Blushmff Bunny . . .

Cheese f*ondue ....

Cheese Toast Sand-
wiches

Chicken Liv^s Saut^i

Lamb Terrapin ....

Sweetbreads with Peas

Deviled Tomatoes. . .

195
195
195
196
196

190
197
197
197
198

207

Glac6 Sugar 209

Cocoanut Cream Candy 209
French Nougat .... 209

Butter Scotch
Pralines . . .
January Thaw
Sea Foam . .

210
210
210
210

Eggs

Hard and Soft Cookbd

Egos 83

Shirred Eggs 83

Poached or Dropped

Scrambled Eggs. ... 84

Plain Omelet 84

Orange Omelet .... 85

CSieese Omelet .... 85

Omelet Souffle .... 86

Omelet Celestine ... 86

Cheese Soufl0[6 .... 86

Chicken Souffle ... 87

Lemon Souffl6 .... 87

Swiss Eggs 87

Eggs in Prison .... 88

Japanese Eggs .... 88

Ef^Tunbales .... 88

Savory Eggs 89

Curried Eggs 89

Scotch E^ 90

TABLE OF CONTENTS

PAGE

Entries and Cheese

Ham and Macaroni
Scallop

Fricassee of liver . . .

Meat Fritters

Corned Beef Croquettes

Blanauette of Veal . .

Veal Klopps

Chicken Livers with
Bacon

Chicken Chartreuse . .

Stuffed Peppers . . .

Broiled Sweetbreads . .

Dishes

Cheese Puffs

53 Cheese Patties ....

53 Escalloped Cheese. . .

54 Cheese Toast

54 Deviled Cheese ....

54 Macaroni au Gratin

55 Swedish Timbales . .
Mushroom Filling for

55 Timbales

55 Sweetbread and Mush-

56 room Filling ....
66 Oyster Filliug

Baked

Fish ....

To Bakb'Fibh
Stuffing for

Fish 9

To:^oilFish .... 10

To SAUTfi Fish . ... 10

To Fry Fish 11

To Broil Fish .... 11
Baked Bluefish in Per-
fection 11

Perfect Fish Balls . . . 12

Fish Timbales .... 12

Codfish Fritters. .
Scalloped Oysters .
To^Prepare the Crumbs
Fried Oysters ....
To Boil LoBffFBR . .
To Broil Lobster .
Lobster Croquettes .
Stuffed Fillets of Fish
Shrimp Patties . . .
Moulded Fish . . .

57
57
57
58
58
58

13
13
13
14
14
14
15
15
16
16

Fish and Meat Sauces . 47

Oyster Sauce . .
Bechamel Sauce.
Mint Sauce. . .
Cucumber Sauce
Mushroom Sauce
Mattre d'H6tel Sauce
Bdamaise Sauce. . .

47 Horseradish Sauce.

47 Piquante Sauce . . . .49

47 Tartare Sauce .... 49

47 Tomato Sauce .... 50

48 Parsl^ Sauce 50

48 To Prepare the Pars-

48 ley 50

Frying 29

To Prepare Beef Fat for Frying 31

Gingerbread, Cookies, Doughnuts, etc.

Dark Gingerbread
Soft Gingerbread
Fruit Gingerbread
Dropped Cookies
Seed Cookies . .
Chocolate Cookies
Sugar Cakes . .
Jumbles ....

161 Crullers ....

161 German Crullers

161 Sponge Drops .

162 Cinnamon Crisps
162 Oatmeal Crisps . .

162 Whole Wheat Crisps

163 Brandy Wafers .
163 Mignons ....

. 161

163
164
164
164
165
165
165
166

TABLE OP CONTENTS

PAGB

Macaroons 167

German Macaroons . . 168
Oatmeal Macaroons . . 168

Gingerbread — conHnued

Rumford Doughnuts . 166

Puff Ball Doughnuts . 166

Rye Drop Cakes ... 167

Wonders 167

How TO Avoid Objectionablb Baking Powders xiv

Ice Cream and Ices . .

General Directions

FOB Freezing ... 171
Genuine Philadelphia

Ice Cream 171

French Ice Cream ... 171

Punch 171

Sherbet 171

Mousse and Parfait . . 171
Vanilla Ice Cream. . . 172
Brown Bread Ice Cream 173
Chocolate Ice Cream . 173

Meats

The Choice of Meats 19

To Roast Meat ... 20

To Broil Meat .... 21

To Stew Meat ... 21

To Boil Fresh Meats 22

Broiled Lamb .... 22

Hot-Pot 23

Brown Stew of Lamb . 23

Philadelphia Ice Cream
Peach Ice Cream . . .
Burnt Almond Ice

Cream

Frozen Custard . .
Nessehxxie Pudding .
Milk Sherbet . . .
Raspberry Sherbet .
Orange Water Ice. .
Coffee Parfait . . .
Roman Punch . . .

. 171

173
173

174
174
174
175
175
175
176
176

Irish Stew 24

Stuffed Shoulder of

Mutton 24

Beefsteak Pie 24

Pot Roast of Beef. . . 25

Cannelon of Beef ... 25

Beef Olives 26

Veal Cutlets 26

Pastry

Short Paste 105

Five-minute Paste. . . 106

Flaky Paste 106

Puff Paste 106

Apple Custard Pie . . 107

Mince Pie Filling ... 107
Cranberry and Raisin

Pie 108

Pumpkin Pie 108

Lemon Meringue Pie. . 108

Orange Cream Pie. . . 108

Cheese Tartlets ... 109

Poultry

The Preparation of

fotjutrt 35

To Truss a Fowl ... 36
To Prepare a Bird for
Broiling 36

Cheese Cakes. . . .
English Fruit Tart .
Lemon Cheese Cakes
Puff Paste Patties. .
Suet Crust for Boiled

Pudding.
Rumford Dumplings
Boiled Fruit Dumplings
Egg Dimiplings . .
Lobster Patties . .
Oyster Patties . .
Chicken Patties . .

. 105

109
109
110
110

110
111
111
111
112
112
112

. 35

Dressing for Roast

Chicken 36

Chestnut Dressing . . 37
Plain Dressing for
Chicken or Turkey , 37

TABLE OF CONTENTS

Poultry — continued

Qsfso azid Onion Dress-
ing

Potato Dressing. . . .

Chicken Loaf ....

Chicken k la Stanley .

Chicken k la Pn)Ti-
dence

Italian Chicken . . .

Curried Chicken . . .

Chicken en Casserole .

Chicken Pot Pie

38 Pilau of Fow]
38 Indian Dish) .
38 To Roast Duck

Pilau of Fowl

TnHiftn Dish)

To Roast Duck
Bratsed Duck. . .
39 Potted Pigeons . .

39 Fried Chicken . .

40 Fricassee Chicken
40 Chicken MouM . .

(an

Puddings and Pudding Sauces

PACB

41
42
42
42
43
43
44

Quince Pudding. ... 93
Apricot Souffle .... 93
Italian Nut Pudding. . 93
Marmalade Pudding. . 94
Poor Man's Rice

Pudding 94

King George's Pudding 94

FigPuffs 96

Canary Pudding ... 95
IBn gliah Plum Pudding . 95
Plam Plum Pudding. . 96
Date Pudding .... 96
Steamed Orange Pud-

96
97
97

Baked Orange Pudding
Mother Eve's Pudding
Apple Puffs 97

Cherry Pudding. ... 98
Lemon SnowbaOs ... 96

Brown Betty 96

Cottage Pudding ... 99

Rice&eam 99

Bavarian Cream ... 99
Peach Cream .... 100
Cofifee Cream .... 100
Cold Wine Sauce ... 100

Maple Sauce 101

Wine Sauce 101

Cranberry Sauce . . . 101

Foamy Sauce 101

Hot Chocolate Sauce . 102

Hard Sauce 102

Chocolate Sauce (with-
out egg) 102

Salads and Salad Dressings 73

The CuBANsma of

Salad Plants ... 73

Lettuce 73

Watercress 74

Endive, Field Salad

and Dandelion ... 74

Celery and Chicoiy . . 74

Radishes 74

Harlequin Salad ... 75

Cheese Salad 76

Neufchatel Salad ... 76

Potato and Egg Salad 76

Sandwiches

Cheese and Green Pep-
per Sandwiches . . . 201
Monaco Sandwiches . 201
Ham and Egg Sand-
wiches 202

Boston Sandwiches . . 202
Savory Sandwiches . . 202

Tomato and Lima Bean

Salad 77

Fruit and Nut Salad. . 77

Stuffed Tomato Salad . 77

Mayonnaise Dressing . 78

French Dressing ... 78

Horseradish Dressing . 79

Boiled Salad Dressing . 79

Cream Dressing. ... 79

Chicken Salad .... 80

Cocoanut Salad ... 80

Cheese-Butter Sandw's
Cucumber Sandwiches
Nut and Raisin Sand-
wiches

Club Sandwich ....
Sweet Chocolate Sand-
wiches

. 201

203

203
204

204

TABLE OF CONTENTS

Sick, Recipes for the .

Lemonade 222

Barley Water 222

Toast Water 222

Bggnog 222

Junket Eggnog .... 223
Albumenized Milk . . 223
To SteriUze Milk ... 223

Wine Whey 223

Acid Phosphate Wbey . 224
Beef and Sago Broth. . 224
Invalid's Tea .... 224

Clam Broth 224

Beef Juice 225

Beef Tea 225

Oatmeal Gruel .... 225

Soups

Soup Stock .....
Ox-tail Soup . . . . ,
Mutton Broth ....
Turkey Sotip .....
Tomato Bisque . . .
Cream of Os^ster Soup .

Com Meal Gruel
Arrowroot Gruel
Liah Moss . . .
Savory Custard
Puffed £^ . .
Custard Souffle
Eg^ Cream. . .
Damty Pudding
Tapioca Jelly
Chicken Chartreuse . .
Sweetbreads H la New-

burg.
Beefcakes

Scraped
wiches

Beef Sand-

PAOB

. 221

226
226
226
227
227
227
228
228
22S
229

229
229

230

1 Clam Chowder .... 4

2 Clear Soup 5

3 Garnisbes fob Clear

3 Soups 6

3 Soirp CnoirroNs ... 6
4

Tebms Used in Cookery, Definitions op . xv
63

Vbgetablbs

Thb Pbbparation and

COOKINO OF VSGlh

TABugs ...... 63

Cabbage, Cauliflower,

Dandelion and Beet

Greens 63

Spinach 63

Beets 64

Sununer Squash ... 64

Hubbard ^uash ... 64

To Bake Squash ... 64

Eggplant 64

To Stuff and Bake

Eggplant 64

Waffles, Griddle Cakes,

Rumford Waffles ... 127
Com Meal Waffles . . 127
Cereal Waffles .... 127
Pound Cake Waffles . 128
Rye Griddle Cakes . . 128
Com Meal GriddleCakes 128

Asparagus 64

Green C<Hii 65

Peas 65

Potatoes 66

Savoiy Potatoes ... 67

Hashed Brown Potatoes 67

Potato Croquettes. . . 68

Lyonnaise Potatoes . . 68

Creole Tomatoes ... 68

Escalloped Cauliflower. 69

Creamed Celery ... 69

Hashed Turnip .... 70

Com Oysters .... 70

ETC 127

Rice Griddle Cakes . . 129

Potato Griddle Scones . 129

Quick Buckwheat Cakes 129

iFWch Pancakes ... 130

Cream Pancakes . . . 130

German Pancakes . . 130

Weights and Measures vi

How to Avoid Objectionable
Baking Powders

READ THE LABEL

pVERY baking powder should show on the label
" in plain language all its ingredients, so that
the public may know whether it contains alum or
other unhealthful material. The Pure Food laws
generally require this.

Scientific names are sometimes used on the labels
of alum powders, such as "sulphate of alumina,"
"aluminum sulphate," "sodium aluminum sulphate,"
etc., instead of the plain word alum, but whenever
the word alumina or aluminum appears it means
some form of alum.

Some alum baking powders contain a little ordi-
nary phosphate and are then called "phosphate,"
or "alum-phosphate" baking powders; but of course
the addition of the phosphate does not remove the
unhealthful alum quality.

All baking powders which contain alum, by what-
ever name they may be called, or whatever other
ingredients they may contain, should be avoided.

Rumford Baking Powder does not contain alum in
any form, but is a strictly pure 'phosphate powder in
which is used the latest improvement of the genuine
Professor Horsford's phosphate made by u^ solely for
our own preparations, and none of which is ever sold
for use in other baking powders.

(xir)

DEFINITIONS OF TERMS

USED IN COOKERY

A la Creole. Cooked with tomatoes, onions and pep-
pers.

A la PrirUanihre. A soup or stew served with young
spring vegetables.

Aspic, A savory jelly for meats, fish, vegetables
and salads. Frequently used as a garnish.

Au Gratin. Cooked with browned crumbs and
usually with grated cheese.

Bain-marie, A vessel containing hot water in which
other vessels containing foods are placed to
keep hot without further cooking. Literally
a double boiler on a large scale.

Bechamel. A rich white sauce made with stock,
milk or cream.

Bisque. A thick white sauce or soup generally made
from shellfish.

Blanch. To whiten by scalding.

Bouillon. A meat broth.

Bombe. Moulded ices having the outside one va-
riety and the centre another.

Bouquet of Herbs. A bunch of various flavoring
herbs, used for soups or stews.

Braise. To cook in a closely covered stewpan with
vegetables, having a gentle heat, that neither
flavor fior juices are lost by evaporation.

Canapi. A finger strip of bread or toast spread with
a savory compound, usually either fish or egg,
daintily garnished and served as an appetizer
before lunch or dinner.

(XV)

xn DEFINITION OF TEEMS USED IN COOKERT

CroiLstades. Small pieces of bread fried or toasted.
Used as a garnish for minced or hashed meat

En Brochette. Small portions of meat, such as
chicken livers, cooked with bacon on a skewer.

Entrie. A savory made dish served as a course itself,
or between heavier courses, at dinner.

Farci. Stuffed.

FofUtue. Cheese and eggs cooked together.

FrappS. Half frozen.

Glaci. Glazed over. In savory dishes with meat-
stock, boiled down to a glaze; in sweet cook-
ery, iced or brushed over with white of egg.

Hors-^^amvres. Small dishes served during the first
course of a dinner.

Jardinikre. Mized vegetables.

Lard. To insert strips of fat pork or bacon in meats
deficient in fat, with a larding needle.

MacSdoine. A mixture of vegetables or fruits.

Marinate. To make savory in a mixture of season-
ings: oil and vinegar, or oil and lemon juice.

Meringue. White of egg and sugar beaten together.

Mousse. May be savory or sweet. A light, frothy
mixture thickened with gelatine, whipped
with a whisk till spongy in texture and then
packed in ice and salt for three or four hours*

MvUigatavmy. A rich soup flavored with curry.

P6U. A small pastry shell, usually made from puff
paste. May contain either a sweet or savory
filling.

Pur6e. Meats, vegetables, fish, etc., cooked in liquid
till tender, then passed through a sieve.

DEFINinON OF TERMS USED IN COOCEBT zvii

Roux. A cooked mixture of butter and flour for
thickening soups, sauces and gravies.

Salmi. A rich stew of game, half roasted and then
cut up and cooked in a sauce.

SautL To cook till brown in a shallow pan with a
little fat.

Souffli. Puffed up and made light by use of well-
beaten eggs. May be savory or sweet.

VoIr<^U'Vent, A very light case of puff paste in which
savories or sweets may be served.

RUMFORD

** The Wholesome **

Baking Powder

Pore and Wholesome. Rumford is different from
and superior to all other powders. It is made of
the genuine Professor Horsford's phosphate (pre-
pared especially and solely for this purpose), which
has been commended by the most eminent physi-
cians for its wholesomeness. The phosphates are
natural components of meat and grains, and are
food elements necessary for the maintenance of
health. They are essential constituents of the hu-
man body, and a deficiency results in loss of
strength and consequent health. Fine wheat flour
is deprived of phosphates in the bolting process,
and is, therefore, lacking in this invigorating
quality. Rumford Baking Powder adds these
strengthening phosphates to the food.

Perfect Bakhig Quality. The action of Rumford
Baking Powder in the dough is thorough, making
cake, biscuit, muffins, etc. of finer texture and flavor,
and which will retain their fresh condition longer,
than if made with ordinary baking powder or cream
tartar.

No Baking-Powder Taste. Rumford contains no
alum or cream of tartar, and imparts no bitter or
baking-powder taste to the food. It will not impair
the most delicate flavoring used in cake, puddings,
etc. Biscuit made with Rumford not only possess
the natural flavor of the grain, but can be eaten hot
without the discomfort which so often follows when
they are made with yeast.

Reasonable Price. By a specially improved process
of manufacture we are enabled to sell Rumford at a
cost much less than the ordinary high-priced baking
powders.

OUR GUARANTEE UIVDER THE PURE FOOD
LAW IS ON FILE WITH THE SECRETARY OF
AGRICULTURE, WASHINGTON, D.C., No. 221.

The Rumford Complete
Cook Book

SOUPS

SOUP STOCK

To each quart of cold water allow one pound
meat and bone in about equal proportions; one
pint of cleaned vegetables, such as carrot, onion,
celery, etc., cut in pieces; one bunch soup herbs,
being a sprig of parsley, two bay leaves, and any
dry herbs of which the flavor is desired, such as
thyme, summer savory and marjoram; seasoning
of salt and pepper to taste, together with a little
celery seed or celery salt if fresh celery is not in
season.

Wipe the meat and cut into small pieces that it
may more readily give off its juices; chop the bones
and put them with the meat in the stock-pot; then
add the vegetables and soup herbs. Pour the water,
which must be cold,* over them and bring very
slowly to the boiling point; skim if necessary and
cook slowly for six hours, keeping the stock-pot
closely covered. The stock must then be strained
and left uncovered in a cool place till cold, that
the fat may be more easily removed. The bones,
meat and vegetables are sometimes cooked a second
time with more water to make what is known as
"second stock," not so strong as the first, but better
than water for thick soups, sauces and gravies.

If a highly flavored and colored stock is wanted,
the vegetables and meat are sometimes browned in
a little fat before the water is added, but this is not
advisable where a clear stock is desired. Beef is the

*Oold wAter draws the jmees out of the meat into the liquid. Boilinc
water hardens the ouUide of the meat and prevenU the juices being given oC

2 BUMFORD COMPLETE COOK BOOK

meat most commonly used for brown stock, and
veal or chicken with a little ham for white stock.
Cooked meats and the trimmings from steaks and
roasts may be added to the other ingredients in the
stock-pot, but have not the same food value as fresh
meats.

Stock should never be left to cool in the stock-pot,
but always removed to a clean, cold vessel and left
uncovered in a cool place till wanted for use.

All marrow should be removed from the bones
before cooking. It can be used to better advantage
in other ways.

For family use where fair sized joints are frequent,
it should be rarely necessary to buy meat for soups,
the bones and trimmings furnishing enough, with a
judicious use of vegetables and flavorings, for ordi-
nary use. The same rules, previously given, apply
to the making of stock under these conditions if a
little less water in proportion to the meat is used.

Ox-tail Soup

2 tablespoons drippings or 2 stalks celery, ^

lard. 2 quarts cold water or stock.

2 ox-tails. 2 tablespoons pearl barley.

1 large onion. 1 tablespoon flour.

1 carrot. 2 tablespoons cold water.

2 sprigs parsley. % cup sherry.

1 bay leaf . Salt and pepper, or cayenne.

Melt the fat and fry in it the carrot and onion
cut into dice, also the ox-tails which have been cut
in pieces. When brown add the water, also the
celery, parsley and bay leaf tied together. When
boiling put in the barley and simmer four hours.
Remove the large bones, celery, parsley and bay
leaf, and thicken the soup with the flour rubbed
smooth with two tablespoons of cold water. Season
rather highly, add the sherry, and serve.

SOTTPS 3

Mtttton Broth

2 pounds neck o{ ttiUttoni 1 small onion.

2 quarts cold water. 2 tablespoons barley.

1 level teaspoon salt. 1 teaspoon chopped parsley.

1 small turnip. Extra salt, and pepper to

1 small carrot. taste.

Wipe the meat, cut it into small pieces and place
in a saucepan with the cold water; let it come slowly
to the boiling point and then add the salt, which
causes any scum there may be to rise. Simmer for
an hour, skimming occasionally. Add the vegetables
cut into dice, also the barley, and cook till the vege-
tables are quite tender; season to taste. Add the
chopped parsley just before serving.

Turkey Soup

1 turkey carcass. 1 stick of celery.

Water to cover. ^ teaspoon extract of beef.

1 small onion. 2 tablespoons rice.

Seasoning to taste.

Break the carcass in pieces and remove all the
BtuflSng; add water to just cover, and simmer two
hours with the celery and onion; then remove the
bones, strain, and add the extract of beef, and then
the rice which should have been previously cooked
in boiling salted water. Let the soup reach boiling
point, season and serve with croutons of fried bread.

Tosuito Bisque

6 fresh tomatoes or one can 2 tablespoons flour.

tomatoes. 1 pint milk.

1 small onion. % teaspoon baking soda.

1 bay leaf. 1 teaspoon hot water.

2 cloves. Salt and pepper to taste.

1 sprig of parsley. \yi pints water if fresh

2 tablespoons butter. tomatoes are used.

Cut the tomatoes in slices and stew them till
tender with the onion, bay leaf, cloves, parsley and
water. If canned tomatoes are used omit the water.

4 RUMFORD COMPLETE COOK BOOK

When tender pass all through a sieve, rubbing the
pulp through also. Blend the butter and flour in a
saucepan till smooth, but not browned; add the hot
tomato and stir till boiling. Season, and after cook-
ing five minutes put in the soda dissolved in a tea-
spoonful of hot water. The addition of the soda
neutralizes the acid of the tomato. Just before
serving, add the milk previously scalded.

Cream of Oyster Soup

1 pint oysters. 1 tablespoon flour.

1 quart milk. Salt and pepper to taste.

1 tablespoon butter. 1 cup whipped cream.

Chop the oysters, drain oflF the liquor and add to it
an equal amount of water; heat slowly, skim well,
then put in the chopped oysters and cook three
minutes. Scald the milk, thicken with the butter
and flour creamed together and add to the oysters
with the seasoning. Put in the cream the last mo-
ment before serving.

Clam Chowder

1J4 dozen clams chopped 1 sliced onion,

fine. 1 quart milk.

1 cup water. 2 tablespoons butter.
3 large potatoes cut into 2 tablespoons flour.

dice. 1 teaspoon chopped parsley.

2 slices pork or bacon cut 1 teaspoon salt,
into dice. J4 teaspoon pepper.

8 crackers.

Heat the pork or bacon and fry the onion in the
fat; add the clam liquor, water and potatoes; cook
until tender, season, and add the clams and milk.
Cook ten minutes longer, then thicken with the
butter and flour creamed together. Pour the chow-
der over the crackers and sprinkle with the chopped
parsley.

SOUPS 6

Clear Soup

1 quart stock. A few slices of vegetables

li ^und very lean beef. similar to those used in

Wmtes and shells of 2 e^gs. the stock.

Seasoning and garnish.

Mince the meat finely, add the whites of the eggs,
slightly beaten, also the shells, and mix with half a
pint of the stock. When well blended, add with the
vegetables to the remainder of the stock; whisk
while heating, then when hot leave it over the fire
without touching till it boils. Cook very gently
five minutes longer; add half a cup of cold water,
and after it has stood ten minutes strain through a
fine cloth that has been wrimg out of hot water
and spread over a bowl or attached to a soup stand.
If the first liquor which runs through the cloth is
not quite clear pass it through again.

Remove any grease that may be on top of the soup
by passing small pieces of blotting or tissue paper
over it, so as to absorb the globules of fat; then
season with salt, celery salt, cayenne, and lemon
juice if the flavor is desired. Color, if necessary,
with caramel (the soup should be the color of sherry),
and serve plain or with any of the following gar-
nishes:

GARNISHES FOR CLEAR SOUPS

For Julienne Soup: To each quart of clear soup
add one-third cup each carrots and turnips, cut into
strips an inch long and about the thickness of a
match, and boiled in water till tender.

For Brunoise Soup: To each quart of clear soup
add two-thirds cup of mixed vegetables cut into one-
fourth inch cubes, or cut into fancy shapes with a
vegetable cutter, and boiled in water till tender.

For Macaroni Soup: To each quart of clear soup
add half a cup of macaroni cooked in boiling salted
water till tender, and cut into rings.

• BUlfFORD OOMFLETE COOK BOOK

Fob Coxsoioi^ Botal: Make a custard, aDowing
two tablespoons of milk to each ^g used. Beat the
egg and nulk together and season to taste; strain the
custard into a cup, and eHher jdace the cup in a
saucepan of water over the fire and cook till the
custard is set, or place the cup containing the custard
in a vessel of water in the oven and cook till set.
In either case, as soon as the custard is set, cut it
into dice with a knife, or into any fancy forms for
which you have cutters, and drop into the soup just
as it is served.

SOUP CRODTOVS

Cut stale bread, without crust, into half-inch cubes
and fry golden brown in hot fat. Or cut slices of
buttered bread into cubes and crisp in a hot oven.
Either drop into the soup just before serving or
hand with it.

MBMORAHDA

xemorauda

FISH

TO BAKE FISH

HAVE the fish well washed, and if it is haddock,
small cod or any small whole fish, the black
skin on the inside can be removed by rubbing
briskly with a cloth or small brush dipped in salt.
Dry the fiish and, if to be stuffed, prepare the stuffing
by the rule given below; place it in the fish and sew
up the opening with white thread. Lay the fish —
either fiat or fastened with thread or skewers in the
form of the letter S — in a well-greased baking-pan,
preferably one kept for this purpose, dredge with flour
and put a little dripping or bacon fat over the top.
If the oven is very hot cover the fish with a greased
paper during the first part of the baking to prevent
its becoming too brown. Baste frequently with the
fat that is in the pan, adding more if needed. Unless
the fish is well basted it is likely to be dry* Serve
with a sauce or gravy.

Stuffing for Baked Fish

3 slices stale bread. 1 tablespoon chopped pan-
2 tablespoons chopped ley.

suet. Salt and pepper to taste.

1 small onion, finely 1 small egg, and a little milk

minced. if needed.

Soak the bread in cold water till quite soft, mash
it till smooth and add to it the suet, onion, parsley,
seasonings and egg. Moisten, if necessary, with a
little milk — the mixture must be just firm enough
to keep its shape — and fill the fish, sewing up the
opening as soon as the stuffing is in place. This
same mixture may be rolled into small balls, baked
in the pan with the fish, and served as a garnish if
preferred.

10 BUMFOBD COMPLETE COOK BOOK

TO BOIL FISH

Choose a small, compact fish or a firm slice of a
large one. Wash thoroughly and wrap in cheese
cloth, tying the ends of the cloth loosely. If a regu-
lation fish kettle with drainer is used, it will be
easier to remove the fish from the pan after cook-
ing; or a plate may be placed in the pan and the fish
laid on it. This prevents any possibility of the
cloth sticking to the bottom of the pan and also
makes it easier to remove the fish when cooked. A
tablespoon of vinegar in the water will keep the fish
a good color and make the flesh firmer.

The water should be quite hot, but not boiling,
when the fish is put in. If plunged into actively
boiling water the skin is likely to crack. To pre-
vent this still further the water should only simmer
during the time of cooking. The average time
allowed for the cooking of boiled fish is about six
minutes to the pound, unless very thick, when ten
minutes should be given. When small fish are boiled
whole the heads are always left on, but the eyes
removed.

The fish usually boiled are cod, haddock, halibut,
mackerel and salmon.

TO 8AUT£ fish

Clean the fish thoroughly, wipe dry and dip in
either flour, egg and bread crumbs, or egg and com
meal, and sautl in a shallow frjing-pan, having only
a little fat in the pan. Cook till one side of the
fish is brown, then turn with a fish turner, or a thin,
flexible knife, and brown the other side. The fish
may be seasoned either before or after cooking. The
fat used may be either lard, butter, drippings, oil,
or bacon fat. Small fish, such as pan-fish, por^ies,
flounders, butterfish, or slices of larger fish — halibut
or cod — are suitable for this method of cooking.

FISH 11

TO FRY FISH

Clean the fish and wipe perfectly dry; then dip in
beaten egg and afterwards in bread crumbs or corn
meal; but preferably in the crumbs, patting these
on well that no loose ones may fall off and bum in
the fat; then plunge the fish, a few pieces at a time,
in the fat which must be smoking hot and of which
there must be sufficient in the pan to completely
cover the fish. Cook golden brown, and drain well
before serving.

For fvll directions as to the preparation and heating
of the fat, see instructions for Frying, page 29.

TO BROIL FISH

Wipe well, season with salt and pepper, and place
between the wires of a well-greased broiler. Broil
the flesh side first, then the skin side, turning often
during the cooking process.

The more oily fish, such as bluefish, salmon, her-
ring and mackerel, are best for broiling, though
other kinds are often cooked this way. When the
drier varieties are broiled they must be well seasoned
after cooking, and butter spread land lemon juice
sprinkled over them just before serving.

Baked Bluefish in Perfection

1 large bluefish. Salt, pepper and a little

% cup melted butter. onion juice.

Juice of half a lemon.

Split the fish down the back, wipe it well and lay
in a greased baking-pan. Melt the butter and add
to it the salt, pepper, onion and lemon juice, and
pour a little of the mixture over the fish. Place in
a hot oven and bake about half an hour, basting
with the prepared butter every ten minutes. Serve
very hot with or without a sauce.

12 RUMFORD COMPLETE COOK BOOK

Perfect Fish Balls

2 cups raw potatoes. 1 tablespoon butter.

1 cup flaked codfish. }i teaspoon pepper,

legg.

Gut the potatoes in small pieces and cook with the
fish till the potatoes are tender. Mash very thor-
oughly till every lump is gone; add the butter, pep-
per and egg, and beat again till the whole is light
and creamy. Take up a little of the mixture at a
time with a spoon that has been dipped in hot fat
— this prevents the mixture sticking to the spoon —
and drop into a pan containing plenty of smoking-
hot fat. Cook golden brown — if the fat is the
right heat this will not take more than a minute —
drain well and serve with or without bacon.

Fish Timbales

2 cups raw cod, haddock 2 eggs.

or halibut. Seasoning of salt, pepper,
1 cup bread crumbs. lemon juice and Worces-

}4 cup cream. tershire sauce.

Chop, mince or grind the fish till quite fine; add
the crumbs, cream and seasoning. Beat the whites
and yolks of the eggs separately, the whites to a
froth and the yolks until thick. Add the yolks first
and mix them well in; then just before cooking, fold
in the whites, mixing only enough to blend them
with the other ingredients. Turn into well-greased
moulds — plain ones are best, as the contents are
likely to turn out better — and steam half an hour,
either in a saucepan over the fire, or in a covered
pan containing boiling water, in the oven. In either
case let the water come halfway up the sides of the
moulds and keep the pan closely covered. Serve on
individual dishes with a sauce poured over them.

FISH 13

Codfish Fritters

Strips of salt codfish. 1 egg.

2 taolespoons flour. >< cup mil

yi teaspoon salt. Frying fat,

Gut the fish into strips about the size of the finger
and soak over night. In the morning drain and dSy.
Make a batter by putting the flour into a bowl with
the salt, adding the yolk of egg and the milk, and
beat well to remove all lumps. Beat the white
of the egg to a stiff froth, add to the batter and dip
the strips of fish into it, one at a time. Drop at
once into hot fat, having enough fat in the pan to
completely cover the fritters; cook golden brown and
drain well before serving.

Scalloped Oysters

1 quart oysters. l}4 cups cream and milk

2 tablespoons butter. mixed.

2 tablespoons flour. ^ cup buttered crumbs.

Salt and pepper to taste.

Put the butter and flour together into a saucepan
and cook till the butter is melted and blended with
the flour; add the cream and milk, a little at a time,
and cook till the mixture boils. Cook five minutes
longer and then add the seasoning.

Grease a baking-dish and put a little of the sauce
in the bottom; cover with oysters which have been
carefully examined and all bits of shell removed.
Add more sauce and more oysters till the supply is
exhausted, having sauce for the top layer. Cover
with the buttered crumbs and bake about twenty
minutes in a hot oven. Serve as soon as done that
the oysters may not become tough.

To Prepare the Cnmibs. Melt one tablespoon of
butter in a frying-pan or saucepan and, when hot,
add the crumbs to it, stirring till they have absorbed
the butter. By this method the. butter is equally
distributed instead of being in little patches, some
of the crumbs greasy and others dry.

This method may be used for scalloped fish.

14 BUMFOBD OOICPLETE COOK BOOK

KckdOfrtm

2 doxon oyslefB. Fine braftd cnmlM.

2 eggfi. Seasoning.

Wipe each oyster dry and sprinkle with salt. Beat
the eggs just enough to mix yolks and whites, and
dip in the oysters so as to coat all parts with the
^g. Lift them gently and let any excess of egg drip
away; then drop each oyster into the crumbs, which
should be spread on a paper or plate — preferably
the former, as they will be easier to handle. When
coated with crumbs, shake gently to remove any
that may be loose, and set aside till all are done.
Fry golden brown in smoking-hot fat.

Always use bread crumbs for frying in preference
to cracker crumbs. The latter absorb grease, while
the bread crumbs throw it off.

TO BOIL LOBSTER

Put a handful of salt into a kettle of boiling water,
into which place the lobster head first. Boil from
twenty to thirty minutes, according to size. Too
long or too rapid boiling will make the meat tough
and stringy.

In buying a lobster choose one that is heavy for
its size; very large ones are likely to be tough. The
male lobster is best for boiling, but the female is
preferred for salads and sauces on account of the
coral.

To prepare the coral for use, remove it from the
lobster and place on a tin in a moderately hot oven
till quite dry, but not discolored; then pound in a
mortar and sift. This will keep and is valuable as
a garnish for salad and for use in sauce.

TO BROIL LOBSTER

Take a live lobster and sfdit down the back, be-
ginning at the head, and remove the stomach and

FISH 15

intestines. Open fully and place on a broiler, cook
the flesh side first; then the shell side; jcrack the
large claws, and serve very hot with melted butter,
lemon and Chili sauce.

Lobster Croquettes

The meat of one sood-sized % cup milk.

lobster (boiled). A grating of nutmeg.

1 tablespoon butter. Salt and pepper to taste.

1 tablespoon flour. 1 teaspoon lemon juice.

Egg and bread crumbs.

Mince the lobster meat as finely as possible, adding
the coral if there is any. Cream the butter and flour
in a saucepan and, when mixed, add the milk, and
cook to a stiff sauce; add the salt, pepper, lemon and
nutmeg, and mix well. While still hot add the
lobster and spread on a plate to cool, having the
mixture about half an inch thick. When cold, shape
into cutlet form, using the blade of a flexible knife
and the fingers, or roll with the hands into the shape
of very thick corks, or form with the hands or a tin
mould into cones; dip in egg and bread crumbs as
directed for the frying of fish (pag^ 30), and fry
golden brown in smoking-hot fat. Drain well before
serving.

Stuffed Fillets of Fish

2 tablespoons butter. Lemon juice.

2 tablespoons flour. Seasoning to taste*

f< cup milk or fish stock. 8 fillets of fish.
% cup chopped shrimps, lobster or mushrooms.

Melt the butter and blend the flour with it; pour
in the milk slowly, stir until boiling, season and add
the mushrooms or shrimp. Trim the fillets of fish
neatly, spread with the mixture, fold and fasten
with a small skewer. Bake in a moderate oven,
covering the pan with greased paper, and adding
one-half cup of water to prevent burning. Serve
with horseradish sauce.

16 BUMFORD COMPLETE COOK BOOK

Shrimp Patties

1 cup picked shrimps, 1 egg yolk.

either fresh or canned. 1 teaspoon lemon jidee.
1 cup cream sauce. Salt and pepper to taste.

Slight grating of nutmeg.

Make the sauce by beating together in a sauce-
pan two tablespoons butter with the same quantity
flour; then stir in half a cup thin cream and the
same of milk. Stir until boiling, cook five minutes,
put in the seasonings, and the shrimps which may
be divided if very large. Heat thoroughly and, just
before serving, add the yolk of the egg. Fill little
puff paste cases and serve.

Uoulded Fish

1 cup cold minced fish. 1 cup white sauce.

2 eggs. 1 tablespoon parsley.

First make the sauce by blending two tablespoons
butter with the same quantity flour then stir in
slowly one cup milk or cream, and cook three min-
utes after the sauce boils. Season to taste with salt,
pepper and lemon juice; add the parsley, fish and
yolks of eggs. Beat the whites of tne eggs to a stiff
froth and fold them in. Half fill small moulds with
the mixture, and bake or steam half an hour. Serve
with horseradish sauce.

MBMORAHDA

MBMOftAHDA.

HEATS

THE CHOICE OF MEATS

IN considering how to buy meat, we must look at
the relative cost as compared with the nutriment
to be gained from the different cuts no less than
at the qualities which go to make good meat. The
most expensive portions of the animal are not neces-
sarily the best, for more nutriment can be often
obtained from a cheaper cut, provided proper care
and time are taken for the cooking. Much imneces-
sary expense is incurred in housekeeping, because
meals are not planned sufficiently in advance to
allow the cheaper cuts, which require long cooking,
to be used.

The meat of young animals is more tender but
less nutritious than that from animals of mature
growth.

Beef and mutton — the standard meats — are
always in season; but lamb is at its best in the sum-
mer and fall, veal in the spring and early summer,
while pork should be eaten only in the colder months.

The best beef is the flesh of a steer about four
years old. It should be bright red in color, firm,
and marbled in appearance from the blending of fat
and lean which shows even feeding and that the
animal has not been rapidly fattened for killing.
There should be also a fair proportion of creamy
white fat next the surface.

Lamb and mutton have a larger proportion of fat
than beef, and the fat is harder. Good mutton is
thick, the flesh fine grained and of a bright color.
The strong mutton flavor, so often found, can be
practically eliminated by the careful removal of the
pink skin above the fat on the outer surface of the
meat.

Lamb is smaller and lighter in color than mutton.
One distinguishing test between the two is that in
lamb when the bone is broken or cut, as in the case
of a leg or chops, it will be found red and rough;

20 BUMFOBD COMPLETE COOK BOOK

while as the animal grows older the blood recedes
from the bones and leaves them white and smooth.

The flash of veal should be pink and the fat white.
If the flesh is white it denotes that either the animal
was too young or was bled before killing. In either
case when the flesh is white it is better avoided.

Veal must be very thoroughly cooked; is difficult
of digestion and contains less nutriment than beef,
mutton or lamb. It is somewhat tasteless and re-
quires more seasoning than other meats.

Pork is another of the less wholesome meats.
While obtainable during all seasons, it should be
eaten only in winter, and then sparingly. Pork
contains a larger proportion of fat than any other
meat and requires long, slow cooking. The fat
should be a clear white and the lean pink. Salt
pork, bacon and ham are more wholesome than the
fresh meat; and bacon fat is considered by physicians
to be a more valuable and easily assimilated form of
fat than any other.

All meats should be removed from the wrapping
papers as soon as received, wiped with a damp cloth
and placed near, but not directly on, the ice.

The processes most commonly employed for the
cooking of meats are, roasting, broiling, stewing and
boiling.

TO ROAST MEAT

First, wipe with a damp cloth, then skewer and
tie if necessary to keep the meat in shape. For
beef, mutton and lamb allow fifteen minutes for
each pound and fifteen minutes over; for veal and
pork twenty minutes to the pound and twenty
minutes over. These close-grained meats are very
indigestible unless well cooked. Some cooks flour
meat before roasting.

As the object in roasting is to keep the juices
within the meat it is necessary to apply intense heat
at first, so as to sear the outside and form a firm
coating through which the juices can not escape.
Therefore, when roasting, have the oven sufficiently

MEATS 21

hot when the meat goes in to accomplish this result.
At the end of fifteen minutes the heat may be re-
duced and the cooking proceed more slowly. The
meat should be frequently basted with the fat that
flows from it, to prevent the outside becoming burned
or dry. It may also be dredged or sprinkled once
or twice with flour and salt. Some cooks use covered
roasting pans, claiming that the meat is kept more
moist and the work of basting eliminated.

TO BROIL MEAT

Broiling is practically the same method as roast-
ing, but is applied to smaller pieces of meat, only
choice portions being suitable for this method of
cooking. The fire must be hot and clear, the object
being, as in roasting, to keep the juices in the meat
and, therefore, it is necessary to sear the outside
quickly. When this is done the meat should be
moved a little farther from the fire and the cooking
proceed more slowly. The broiler should be slightly
greased and heated before the meat is placed on it.

When broiling by gas have the burners lighted
fully seven minutes before the meat is placed under
them, that the heat may be sufficient to sear the
outer surface at once; otherwise the meat is likely to
be tough and dry.

TO STEW MEAT

In stewing, the less expensive parts of meat are
utilized and, consequently, plenty of time must bo
allowed for the cooking. If hurried, toughness is
almost inevitable. By this method of cooking some
of the juices are drawn out into the gravy. Meat
may be stewed by itself or with the addition of vari-
ous vegetables; it may be also enriched by frying
both meat and vegetables in a little fat before adding
water or stock, both color and flavor being improved
if this is done. It is a decided advantage, when pos-
sible, to prepare a stew the day before it is to be
served, as the fat can be removed from the gravy

22 RUMFORD COMPLETE COOK BOOK

more easily when cold. Stews made from meat
which has been cooked once wUl naturally require
more seasoning and flavoring with sauces and other
condiments than when fresh meat is used.

A stew is better and more savory if the gravy is
browned; seasoned and thickened before the meat is
added.

TO BOIL FRESH MEATS

In boiling, it is intended that the greater part of
the juices shall be retained in the meat. Therefore
place the joint, after wiping, in boiling water and
keep it boiling about five minutes, with the object
of hardening the surface and preventing the goodness
being drawn out into the liquid. Twenty minutes
to the pound and twenty minutes additional should
be the time allowed.

The water must be boiling (212 degrees) when the
cooking begins, but 135 degrees (simmering heat)
will suffice after a few minutes. Far more food is
spoiled by the application of too much heat than
too little. Very gentle bubbling will indicate the
right temperature of the water.

Meat is sometimes steamed by cooking in a closely
covered steamer over boiling water. By this method
there is very little weight and practically no good-
ness lost, but a longer time — thirty minutes to the
pound — must be allowed.

In boiling salt meats, the method is changed, as
they are put into cold water that the slow heating
may draw out some of the salt. In the event of the
meat being more than ordinarily salt, the first water
is sometimes thrown away when it reaches boiling
point, and fresh added.

The liquor in which fresh meat has been boiled
makes a good foundation for soup stock. That from
salt meat, if not too salt, may be utilized for bean or
pea soup.

Broiled Lamb

Slices of cold roast or 2 tablespoons olive oil.
boiled lamb. 1 tablespoon lemon juice.

Salt and pepper.

MSATS 23

Cut the slices of meat about half an inch thick
from a part of the joint that is not too well cooked.
Mix the oil and lemon juice together and let the
meat stand in the mixture for an hour. The oil
will enrich; and the lemon make the fibre of the
meat tender. Place the slices in a broiler and cook
about four minutes over a hot fire. Season rather
highly, and serve with currant jelly or mattre d'hdtel
sauce.

Hot-Pot

2 pounds of lamb suitable 4 onions.

for stewing. Salt, pepper and a little flour.

2 pounds potatoes. Water or stock.

Cut the meat into pieces convenient for serving.
Peel the potatoes and cut them into small, thick
pieces; slice the onions thinly. Mix the salt, pepper
and flour and roll each piece of meat in the mixture.
Put a layer of potatoes in a deep dish or bowl (a
wide-mouthed bean pot is a satisfactory dish), then
a layer of meat, next sliced onion, repeating the
process till the dish is filled. Have potatoes for the
last layer and fill the dish with water or stock.
Bake three hours in a moderate oven, adding more
water if necessary. Serve in the dish in which it is
cooked.

Brown Stew of Lamb

2 pounds of lamb. 2 tablespoons drippings.

2 onions. ly^ tablespoons flour.

2 carrots. 1^ pints water or stock.

1 head celery or a little Salt and pepper,
celery seed.

Cut the meat into pieces convenient for serving.
Peel the onions, scrape the carrots and wash and
scrape the celery.

Melt the drippings in a saucepan and fry the meat
golden brown on all sides, removing as soon as
browned; put in the flour and brown that also. Add
the stock or water and stir till boiling; then put in

24 RUMFOBD COMPLETE COOK BOOK

the meat and the prepared vegetables. Season to
taste, and cook very slowly for two hours.

Irish Stew

2 pounds mutton suitable 6 small onions,
for stewing. 1 small carrot.

8 medium-sized potatoes. Salt and pepper.
About 1}4 pints water.

Cut the meat into pieces of convenient size for
serving. Remove some of the fat and put the meat
into a saucepan with the water which should be
almost at the boiling point; add the onions peeled
and cut into thin slices, also the carrot scraped and
sliced. Cook very gently — the water should only
simmer, for hard boiling would toughen the meat —
and at the end of an hour add the potatoes, peeled
and cut in thick pieces. Season to taste with salt
and pepper, and continue to cook till the potatoes
are tender. Then serve all together on one dish.

Stuffed Shoulder of Mutton

1 good-sized shoulder of Grated rind of half a lemon.

mutton. 1 tablespoon chopped suet
1 cup bread crumbs. or drippings.

1 tablespoon chopped pars- Salt and pepper to taste.

ley. 1 egg.

Remove the blade bone from the shoulder, or have
the butcher do it. Put the bread crumte into a
bowl with the parsley, lemon, suet, salt and pepper,
and mix them with the egg well beaten. Stuff the
cavity from which the bone was removed, sew up
the opening, and roast, basting frequently with a
little fat or the meat will be dry.

Allow fifteen minutes to the pound. Serve with
a thick, brown gravy. Other dressings may be used
if preferred.

Beefsteak Pie

1}4 pounds round steak. K teaspoon pepper.
1 tablespoon flour. Plain paste.

1 teaspoon salt. Cold water.

MEATS 26

Cut the meat in thin slices, and a little fat into
very small pieces. Mix the flour, salt and pepper
on a plate, and dip each piece of meat into it. Place
a little fat in each piece of meat and roll up. Lay
these rolls of meat in a pie dish, and fill the dish
about two-thirds with cold water. Cover the dish
and bake in a moderate oven for one and one-half
hours. When the meat is tender, cover with a plain
crust, the rule for which is given under "Pastry,**
and bake half an hour longer.

Pot Roast of Beef

4 poinds top sirloin of Seasoning.

beef. Onions, carrots and turnips.

2 tablespoons flour. 3 tablespoons drippings or

1 quart water. other fat.

Have the meat cut in a thick, compact piece. If
necessary, tie and skewer so that it will keep its
shape.

Melt a little fat in a saucepan (an old-fashioned,
round bottom "Scotch bowl" is the best), and brown
the meat on all sides; pour the boiling water over it
and cover closely. Simmer as gently as possible for
two hours; then season, and add the vegetables
scraped or peeled as they need, and cut into pieces.
Cook till the vegetables are tender; then remove the
meat and vegetables from the pan and thicken the
gravy with the flour mixed smoothly with a little
cold water. If necessary add more water while the
roast is cooking that there may be suflScient gravy
to cover the vegetables.

Cannelon of Beef

2 pounds round steak. 2 tablespoons chopped pars-

2 tablespoons bread lev.

crumbs. 1 smaU chopped onion.

Grated rind of half a 2 tablespoons melted butter.

lemon. 1 egg.

Salt and pepper to taste.

26 BUMFOBD COMPLETE COOK BOOK

Chop the meat finely, or run it through a meat
chopper; add the bread crumbs^ lemon rind, onion,
parsley, butter, seasoning and beaten egg. Mix well
and form into a long roll; lay on a greased tin and
cover with greased paper. Bake three-quarters of
an hour, basting every ten minutes with a little hot
water and meltra butter or drippings.

Turn onto a hot dish and serve with gravy or
mushroom sauce.

Beef Olives

IX pounds venr thin 1 slice of onion, minced.

round steak. 2 tablespoons beef drippings.

yi cup rice. 2 tablespoons flour.

1 tablespoon chopped pars- Salt ana pepper to taste.

ley. j4 cup stoned olives.

A pinch of sweet herbs. 1 pint water or stock.

Cut the meat into pieces about four inches square.
Chop the trimmings and add to the rice, parsley,
herbs, onion and seasonings to form a stuffing. Put
a spoonful of this mixture on each slice of meat,
roll up and tie firmly. Heat the drippings and cook
the rolls in them till brown; then remove from the
pan, add the flour, mix smoothly and put in the
water or stock, whichever is being used. Stir till
boiling, replace the meat and cook very gently one
and one-half hours. Five minutes before serving
add the olives. Remove the strings from the meat
before dishing.

Veal Cutlets

lyi pounds veal cutlet cut 1 small egg.
thick. Bread crumbs.

Seasoning.

The meat may be either cut into pieces or left
whole, as preferred. Season with salt and pepper
and dip each piece into well-beaten egg; drain and
drop onto a paper of bread crumbs; coat thoroughly
and shake off all loose crumbs. Melt and heat a
little fat in a fr3ring-pan, and cook the meat golden
brown. Veal must always be thoroughly done.
Serve with gravy or tomato sauce.

memorauda

MBMORAHDA

FRYING

FRYING is one of the most useful methods of
cooking, especially of recooking or reheating
such small combinations as rissoles, croquettes and
small, made dishes which hardly need more than
heating through, and browning for the sake of giving
them an attractive appearance. It is, however, one
of the least understood methods of cooking as well
as one of the most poorly performed; hence the dis>
credit into which it has fallen.

The difference between frying and saut^ing should
be clearly understood. The former needs suflScient
fat to completely immerse the article to be fried;
the latter requires only a little fat in the pan, but
despite the seeming extravagance of "plenty of fat'!
the former is, for most foods, the better and more
digestible form of preparation.

The very best medium for all frying is olive oil,
but the price is prohibitive to most people.

Cottonseed oil, if properly refined and carefully
used, comes next, but it requires care to avoid un-
pleasant odor from overheating and, again, many
persons object to cotton oil because they have eaten
food carelessly prepared with it.

Lard is most commonly used, but is considered
by many to be unhealthful. It seems, therefore,
that the frying medium likely to be pleasing to all
and free from most objections is good beef drippings
which can be clarified at home, a rule for which is
given on page 31.

Cast steel or aluminum pans should be used as they
retain the steady temperature required for frying.
They should be fairly deep, and have straight sides.
A frying basket made of wire mesh is exceedingly
convenient where much frying is done. The advan-
tage of the basket is that several articles can be
lowered into and raised from the fat at one time,
and the risk of breaking the food in lifting it from

30 BUMFORD COMPLETE COOK BOOK

the fat is lessened. A wire dipper or spoon must
be provided if there is no frying basket.

The temperature of frjring-fat is very important.
As few cooks possess a fryometer the following sim-

Ele tests will serve to decide when fat is at the proper
eat for the purpose desired:

For foods that have been previously cooked and
need only reheating and browning, the fat should
be so hot that a faint blue vapor is seen rising from
it when the pan is held against the light. This
applies when animal fat is used. Oil need not be
quite so hot, and should be tested by frying a small
piece of crust in it. If this quickly turns brown,
the fat is hot; but if slow to take color, heat a little
longer before beginning to fry.

Doughnuts and crullers, being heavy and solid as
compared with croquettes or other small fried foods,
should be cooked in fat at a lower temperature.
The best test is to put a small piece of dough in the
pan and cook it. If it sinks to the bottom and al-
most immediately reappears, increases in bulk and
slowly browns, the remainder of the dough should
be cooked. Do not attempt to cook too many
crullers or doughnuts at one time as they cool the
fat and, consequently, absorb grease; four or five
are the most that should be cooked at one time.
Drain as soon as done, on unglazed paper as this
absorbs grease; then sprinkle with sugar or shake
them with a little sugar in a paper bag.

After frying any dough mixture the fat will appear
cloudy from the flour that has fallen into it, but if
a few raw potatoes are cooked in the fat the cloudi-
ness will disappear.

Fat should always be strained through a fine sieve
or cheese cloth after using, to remove any foreign
particles that have fallen into it from the food. If
not removed these will bum and probably spoil the
fat.

To prepare meats, fish and croquettes for frying
they should be coated with egg and bread crumbs.
For this beat one egg yolk and white together and

FBTING 31

add a tablespoon of water, partly to thin it and
partly to increase the bulk. Have ready on a paper
or plate plenty of fine bread crumbs. Do not use
cracker crumbs if it can be avoided as they absorb
grease and do not give as pleasing a color.

Having trimmed and shaped the article to be fried,
lay it in the beaten egg and with a small brush
cover it completely; lift with the blade of a knife
and place upside down in the bread crumbs. If the
knife blade has displaced any of the egg, brush over
again. Toss in the crumbs till completely covered,
then shake off those which are loose that they may
not fall off in the fat and bum. Continue till all
are coated, then pass the remaining crumbs through
a sieve and put away till needed again.

To prepare Beef Fat for Frying. Buy four pounds of
soft flank fat, or ''cod fat" as it is sometimes called;
do not get suet as it is too hard and also costs more
than the flank fat. Cut into pieces the size of an
English walnut and remove all flesh and gristle.
Put into a large pan with a pint of water and cook
fast, without a cover, till all the water has evapo-
rated, when the liquid in the pan will be clear and
like honey. As long as there is water remaining it
will be thick and milky looking. Now cover the
saucepan, and cook very gently till the pieces of skin
and fat cells float on top of the clear fat. Strain
and use for all frying, either plain or mixed with
lard. If these directions are carefully followed the
fat will be good as long as there is any remaining.

MEMORAIIDA

MEMORANDA

MEMOBABDA

POULTRY

THE PREPARATION OF POXH^TRY

POULTRY should be cleaned and dressed as soon
as possible after being killed. Pinfeathers are
best removed with a small knife or by the aid of a
tong-shaped strawberry huUer.

To draw the tendons from the drumstick, make
an incision lengthwise between the bones of the leg,
below the joint, while the foot is still attached to
the body. Next, take a strong, thin skewer and
pick up the tendons, one at a time, through the
incision; hold the skewer, with the tendon on it, with
the first two fingers and give a vigorous pull. The
tendon should come out easily, and the process can
be repeated till all are removed. There are seven
small and two large tendons. If these are removed
the drumstick is likely to be as tender as any portion
of the bird.

The feet may now be cut off a little below the
joint, and long hairs on the body removed by
singeing. Do this by holding it over a burner of
the gas range or by applying a lighted taper or
twist of lighted paper. The former method is the
better one, as there is no danger of smoking the skin.

To remove the down from a duck or goose, rub
over with two teaspoons of alcohol, lay the bird in a
dish or pan and set fire to the alcohol. The down
will be burned off more quickly and thoroughly than
by any other method.

The bird is now ready for drawing and, especially
if it is to be roasted, this had better be done at home
as the butcher usually makes far too large an open-
ing in the flesh. Make an incision in the skin below
the breast bone and with the hand remove the
gizzard, heart, intestines and liver, being very care-
ful not to break the gall bag which is attached to

36 BX7MFOBD COMPLETE COOK BOOK

the latter, as it would cause the parts with which it
comes in contact to taste bitter. Remove the lungs,
which lie on either side of the backbone, also the
kidneys, windpipe and crop. The latter is reached
by inserting the fingers imder the skin of the neck
after the head is cut off. The oil bag found at the
base of the tail must also be removed. Wipe the
bird well both inside and out. If there seems to be
any indication that it has been kept too long, wash
with water in which a little soda has been dissolved
and put a small piece of charcoal in the body to
absorb any possible odor.

To Truss a FowL Draw the legs up close to the
body and fasten in place with a skewer run through
both drumsticks and the body. Do the same with
the wings, skewering them so that they lie flat to
the body. Cut the neck off close, fold the skin of
the neck under and fasten it down with a small
skewer. Cut a slit in the skin just above that made
for the removal of the intestines, and pull the tail
through this slit, fastening it in place with a long
string, that the opening may be concealed. Now
take the same string and twist it around the ends of
the skewer that holds the legs; cross the string over
the back of the bird and fasten to the other skewer,
so as to hold all four joints in place and keep them
from slipping.

To Prepare a Bird for Broiling. Remove tendons
and pinfeathers as directed in rule for preparation
of poultry. With a sharp knife split the bird full
length down the back, remove insides as before
described, wipe, and before cooking cut through the
wing and leg joints to simplify serving the bird at
table.

Dressing for Roast Chicken. Some claim that a
stuffed chicken is a spoiled chicken and that the
dressing absorbs much of the moisture and flavor
from the flesh. If preferred, the dressing may be
cooked separately and served with the bird.

POULTRY 37

Chestnut Dressiiig

IK pounds French chest- 1 cup stale bread crumbs.

nuts. % cup scalded milk.

yi cup butter. 8alt and pepper to taste.

Remove the shells from the nuts and blanch by
pouring boiling water over them; allow them to
stand five minutes when the brown skin can be
removed with the fingers and a knife. Cook the
nuts in boiling salted water till tender, which will
probably take about half an hour; mash finely, add
the butter and seasoning, also the crumbs which
have had the scalded milk poured over them. Mix
well, and use for stuffing either chicken or turkey.

Plain Dressing for Chicken or Turkey

1 cup stale bread crumbs Grated rind of half a lemon.

or pieces of bread. 1 teaspoon mixed herbs.

1 tablespoon chopped yi cup melted butter or suet.

parsley. Salt and pepper.

% cup scalding water or milk.

^ Crumble the bread finely, add the parsley, lemon
rind, herbs, salt and pepper. Chop the suet and
add to the other ingredients; or if butter is used,
melt it in the water or milk and add, mixing well.
Fill the body of the bird with the dressing.
For stuffing turkey double all the ingredients.

Sage and Onion Dressing

10 good-sized onions. 1 teaspoon powdered sage.

\}i cups stale bread crumbs. Salt and pepper to taste.

Peel the onions and cook till tender in boiling
salted water, pouring off the first water and adding
fresh after they have cooked ten minutes, to take
away much of the strong taste and odor. When
thoroughly cooked, drain and chop the onions finely;
add the sage, bread crumbs and seasonings, and use
as a stuffing for goose, duck or boned leg of pork.
This may be also cooked in a separate tin in the
oven and served with the meat, if preferred.

38 BUMFORD COMPLETE COOK BOOK

Potato Dressing

3 cups hot mashed potato. % oup finely-chopped salt
1 cup stale- bread crumbs. pork.

1 grated onion. 1 teaspoon powdered sage.

1 egg. Salt and pepper to taste.

Mash the potato quite finely^ add the bread
crumbs, onion, pork, sage, salt and pepper and mix
with the egg lightly beaten. Use as a dressing for
goose, duck or pork. This dressing is milder than
the one previously given.

Chicken Loaf

1 fowl. K cup cold water.

2 tablespoons granulated 2 hard-cooked eggs.

gelatine. Seasoning to taste.

Boil a fowl — an old one will do — in suflBcient
water to cover, till the meat is ready to fall from
the bones. Cool the bird, strain, and continue to
cook the liquor till it is reduced to three cupfuls.

Remove all skin and bone from the fowl and lay
the meat in a mould, lifht and dark meat alter*
nately, adding the hard-cooked eggs cut in slices.
Season the liquor and add to it the granulated gela-
tine that has been soaked half an hour in a third of
a cup of cold water. When thoroughly dissolved,
pour the liquor over the meat and set away to
harden.

Chicken it la Stanley

% cup butter. 1J4 cups water or stock.

1 sliced onion. \% tablespoons flour.

1 chicken. % cup cream.

Salt and pepper to taste.

Melt the butter and in it cook the onion, and
chicken — which must be cut in pieces convenient
for serving — for ten minutes. Remove the chicken
and put in the flour, blend it smoothly with the
butter, add stock or water, stir until boiling and

POULTRY 39

then put in the chicken and cook till tender. Add
the cream and seasoning just before serving.

Chicken k la Providence

1 chicken. K c^P cooked carrot.

2 cups stock. y^ cup cooked peas.

2 tablespoons butter. 1 teaspoon choi^>6d parsley.

2 tablespoons flour. 2 egg yolks.

Seasoning.

Boil the chicken gently till tender, seasoning while
cooking; cut into pieces convenient for serving and
set aside while the sauce is being prepared.

Sauce. Melt the butter, add flour and blend
smoothly; add the stock (liquor in which the chicken
was cooked) and stir till boiling. Cook five minutes,
put in the carrot and peas, also the yolks of eggs
and seasoning. Pour over the chicken and sprinkle
with chopped parsley.

Italian Chicken

1 chicken. 1 small onion thinly sliced.

\% pints water. Seasoning of salt and pepper.

yi cup olive oil. 1 egg yolk.

2 teaspoons cornstarch.

Cut the chicken into pieces as for a fricassee;
cook till tender in just enough water to cover it^
adding salt and pepper when about half done. Re-
move from the pan and let the chicken become quite
cold; then dry each piece thoroughly. Heat half a
cup of olive oil in a shallow frying-pan, add the
onion to it and when smoking hot put in the chicken,
a little at a time, and cook golden brown. When it
is all cooked, add to the remaining oil a cup and a
half of the liquor in which the chicken was cooked,
bring to the boiling point and thicken with the
cornstarch rubbed smooth with a little cold water.
Cook five minutes, and just before serving add the
yolk of the egg, and more seasoning if it is required.
Pour the sauce over the chicken.

40 RUMFORD COMPLETE COOK BOOK

Curried Chicken

4 tablespoons butter. 1 teaspoon onion juice.

3 tablespoons flour. ^ sour apple or 1 table-

1 tablespoon curr^ powder. spoon lemon juice.

2 cups milk or cmcKen Salt and pepper.

stock. 2 cups chicken cut into dice.

Melt the butter, add flour and curry powder and
cook five minutes; then pour in the milk or stock,
whichever is to be used, and stir constantly till the
sauce boils; add the onion juice (obtained by press-
ing a cut onion on a grater) and then put in the
chicken and seasoning, and heat thoroughly. If
apple is used, chop it finely and add as soon as the
sauce boils; if lemon is to be the acid ingredient, do
not put it into the sauce till the moment of serving.

Serve with boiled rice in a separate dish.

Chicken en Casserole

1 young chicken. A few mushrooms, canned

3 tablespoons butter. or fresh.

1 small onion. 2 cups stock or water.

1 smaU carrot. 3 potatoes.

1 bay leaf. Salt and pepper to taste.

3 tablespoons sherry.

Clean, singe and cut the chicken into pieces con-
venient for serving. Melt the butter in a small
frying-pan, add the onion and carrot, both cut in
thin slices, also the pieces of chicken, and cook all
till golden brown, placing them in the casserole as
they reach this stage. Pour the stock over them,
put in the bay leaf, and cover closely.

When nearly done, add the potatoes sliced, the
mushrooms and seasoning. Cover, and finish the
cooking. Add the sherry at the last moment before
serving, and send to table in the casserole.

Chicken Pot Pie

1 chicken. Water or stock, about 1 quart.

X pound pork. Seasoning.

Dumplings.

Cut the chicken into rather small pieces and the
pork into dice. Lay them in a good-sized saucepan,

POULTRY 41

cover with water or stock and bring to the boiling
point; keep closely covered and simmer from one
to two hours, according to the age of the chicken.
Season when about half done. Put in the dumplings
thirty minutes before serving time, keeping the pan
closely covered till they are done. Pile the meat in
the centre of the dish and arrange the dumplings
around it. Be sure there is plenty of gravy*

Dumplings

IK cups flour. 1 teaspoon Rumford Baking

5^ teaspoon salt. Powder.

Milk to mix to a soft dough that will just drop from the spoon.

Sift the flour, salt and baking powder together
twice; add the milk (it will probably take about
two-thirds of a cup), mix thoroughly but quickly,
and drop by small tablespoonfuls into the hot gravy.
Cook as directed in rule for Chicken Pot Pie. Some
prefer to cook the dumplings separately and thicken
the chicken gravy with a little flour and butter
rubbed smoothly together.

Pilau of Fowl (an Indian dish)

1 fowl. 1 small onion.

1 quart white stock. 1 cup rice.

yi cup butter. SsJt and cayenne to taste.

1 ounce sweet almonds. 1 inch stick cinnamon.

12 seeded raisins. 2 cloves.

Clean and truss the fowl and cook in the stock for
one hour. While this is cooking, heat the butter
and fry in it till golden brown, the almonds blanched
and shredded, the onion peeled and sliced, the
raisins, cloves and cinnamon. When brown, remove
these from the pan and fry the rice in the same
butter till golden brown. Drain off the superfluous
butter and add the rice and other ingredients to the
pan containing the chicken and stock. Cook till
rice and chicken are both tender; then place the
whole on one dish and garnish with slices of fried
bacon.

42 RUMFORD COMPLETE COOK BOOK

TO ROAST DUCK

A domestic duck requires almost twice as much
cooking as a wild duck. The latter should always
be rare and will take about thirty minutes in a hot
oven. Wild ducks should always have strips of
bacon or salt pork laid across the breast while roast-
ing, to keep them moist. Both kinds need thorough
basting.

For dressing see recipes for Sage and Onion Dress-
ing or Potato Dressing.

Wild ducks are never stuffed.

Braised Duck

1 good-sized duck — an 1 sliced onion*

old one will serve. 1 bay leaf.

yi pound fat salt pork. A little parsley.

1 carrot cut in dice. Salt and cayenne to taste.

Cut the pork into small pieces and fry; add the
vegetables, bay leaf and parsley, and cook five min-
utes. Put in the duck, either trussed as for roasting
or cut into joints. Cook in the fat till browned;
then place in a baking-dish or casserole. Pour the
vegetables and fat over it and add three cups of
boiling water. Cover closely and cook in a moderate
oven till tender, adding more water if necessary.
Dish the bird, and thicken the gravy with two
tablespoonfuls each of fiour and butter rubbed
smoothly together. Season highly, and serve with
currant jelly or apple sauce.

Potted Pigeons

4 pigeons. 1 slice fat salt pork.

1^ pints water or stock. 2 tablespoons butter.
1 stalk of celery. 2 tablespoons flour.

Salt and pepper.

Clean and truss the birds as for roasting. Cut the
pork into dice, try out the fat and brown the birds
in it. Put them in a casserole or baking-dish, add
the celery, seasoning and stock; cover closely and
cook about two hours. Remove the pigeons to the
serving dish, and thicken the gravy with the butter

POULTRY 43

and flour rubbed smoothly together. Pour the gravy
over the birdS; first having removed the celery.

Fried Chicken

1 chicken. A little cold water.

Salt, pepper and a little % cup lard and butter

flour. mixed.

Clean the chicken, remove pinfeathers and oil
bag, and cut into convenient pieces for serving. Dip
each joint into the water and then into the flour,
salt and pepper sifted together, shaking off all that
does not cling to the chicken. Heat the butter and
lard in a frymg-pan and cook the pieces of chicken
slowly that they may be done through, turning often
while cooking. Keep hot till all are done, and serve
with white sauce or brown gravy.

Fricassee Chicken

1 good-sized chicken. Salt and pepper.

1 small onion. A little chopped parsley.

A few slices of salt pork. A few mushrooms (these can

2 tablespoons flour. be omitted).

1 tablespoon butter. Boiling water to cover.

Cut the chicken into good-sized pieces and wipe
with a damp cloth. Cut the pork small and try it
out in a saucepan, and when the fat runs freely put
in the chicken, a few pieces at a time, and cook till
slightly colored, but not browned. Put the tougher
parts of the bird at the bottom of the pan, then add
the onion and cover with boiling water. Cover
closely^ and cook very slowly till tender, adding the
seasoning at the end of an hour. It is not possible
to give the exact length of time required for the
cooking as some chickens take longer than others.

A few minutes before serving, remove the meat
from the pan, and thicken the gravy with the butter
and flour rubbed smoothly together. Cook five
minutes after adding the thickening, then pour the

44 KUMFORD COMPLETE COOK BOOK

gravy over and around the chicken. If mushrooms are
used, add them when the cooking is about half done.
Sprinkle the parsley over the chicken after dishing.

Chicken Mould

1 cup cold chicken. 1 egg.

1 cup chicken stock or >^ 2 level tablespoons gelatine.

stock and half cream Seasoning.

or milk.

Chop the chicken finely and pass through a sieve;
season delicately and. add to it the egg, yolk and
white beaten separately, and the stock in which the
gelatine has been dissolved. Turn into a mould and,
when cold; turn out and slice thinly.

MBMORAIIDA

VEMORAirDA

FISH AND MEAT SAUCES

Oyster Sauce

1 pint of oysters. 1 cup milk.

3 tablespoons butter. Salt, pepper and lemon juice

3 tablespoons floor* lor toe seasoning.

Scald the oysters in their own liquor; chop them
coarsely and reserve three-fourths cup of the liquor.

Blend the butter and flour in a saucepan without
browning, add the milk and oyster liquor and stir
till boiling; cook five minutes, add the seasoning
and oysters, and cook just long enough to let them
get thoroughly hot.

Bechamel Sauce

2 tablespoons butter. 1 cup stock.

2 tablespoons flour. X ^^P cream.

Seasoning to taste.

Melt the butter, add the flour and blend till smooth,
without browning. Add the stock a little at a time,
stirring constantly till all is used. Cook five minutes,
season, and add the cream just before serving.

Mint Sauce

j^ cup fresh mint leaves. 2 tablespoons sugar.
^ cup vinegar.

Wash the mint well before stripping the leaves
from the stalks, dry thoroughly and chop finely.
Add the vinegar and sugar, and let the sauce stand
till the sugar is dissolved. Serve with roast lamb.

Cucumber Sauce

2 cucumbers. 2 tablespoons olive oil.

}i teaspoon onion juice. 1 tablespoon vinegar.

Salt and pepper to taste.

Peel the cucumbers and either grate or chop them
finely; drain well to get rid of all the moisture pos-

48 RUMFORD COMPLETE COOK BOOK

Bible and add the onion juice, oil, vinegar and season-
ings beaten together. Serve as soon as made.

This sauce is good with either broiled or fried
fish, or cold meats.

Mushroom Sauce

IK tablespoons butter. 1 bay leaf.

2 tablespoons flour. 1 slice onion.

l}4 cups brown stock. 1 cup mushrooms.

Cook the butter and flour together till brown, add
the stock, onion and bay leaf, and cook ten minutes.
Remove the bay leaf and onion and add the mush-
rooms. If canned mushrooms are used cut them in
halves; if fresh ones, they must be peeled, coarsely
chopped and cooked five minutes in a little butter
before adding to the sauce. Season and serve*

Maitre d'Hotel Sauce

K cup butter. 1 tablespoon lemon juice.

10 drops onion juice. 1 tablespoon chopped psursley*

Salt and pepper.

Beat the butter to a cream as for a cake, add
the lemon juice a little at a time and, when well
blended, stir in the parsley, onion juice and season-
ing. Form into a ball or &a,t cake and set aside to
chill before serving.

B6amaise Sauce

4 egg yolks. 1 tablespoon of plain or

4 tablespoons oil or melted tarragon vinegar,

butter. 2 tablespoons hot water.

Salt and pepper.

Put the well-beaten yolks of eggs in a bowl and
stand this in a saucepan of hot water over the fire.
Add the oil or butter very gradually, stirring all the
time. Next pour in the two tablespoonfuls of hot
water and continue to stir" till thick and smooth.
Remove at once from the heat and add the vinegar.

FISH AND MEAT SAUCES 49

salt and pepper. This sauce needs most careful
watching while being made.

Horseradish Sauce

2 tablespoons butter. Salt, pepper and lemon juice.

2 tablespoons flour. 2 level tshblespoons grated
lj4 cups milk or fish stock, horseradish,

or part of each. 1 egg yolk.

Blend the butter and Sour in a saucepan till
Bmooth, add the liquid, a little at a time, and stir
till boiling. Season with the salt; pepper and lemon
juice and cook a few minutes. Just before serving,
add the horseradish and yolk of the egg. If grated
horseradish can not be obtained, add one teaspoon
of evaporated horseradish which has been soaked
for a few minutes in a tablespoon of cold water.

Piquante Sauce

1 small onion. 1 teaspoon chopped parsley.

2 tablespoons butter. 1 teasp^^n made mustard.
2 tablespoons flour. A little chopped cucumber
1 cup stock. pickle.

1 teaspoon vinegar. Salt and pepper to taste.

Melt and heat the butter in a saucepan, add the
onion, chopped small, and fry golden brown in the
butter; then put in the flour and stir till perfectly
smooth; add the stock slowly and stir till boiling.
Cook five minutes, season, and add the vinegar,
mustard, parsley and pickle.

Serve with boiled or baked fish.

Tartare Sauce

1 cup mayonnaise dressing. 1 teaspoon finely-chopped

(Recipe given under capers.

''Salad Dressings.'') 1 teaspoon finely-chopped
1 teaspoon made mustard. pickles.

1 teaspoon finely-chopped >^ teieuspoon onion juice.

parsley.

Add all the ingredients to the mayonnaise in the
order given; stir well and serve very cold.

50 BUMFORD COMPLETE COOK BOOK

Tomato Sauce

y^ can tomatoes. Salt and pepper.

yi a small onion. 1 bay leaf.

1 sprig parsley. 2 tablespoons butter

2 tablespoons flour.

Put together in a saucepan the tomatoes, onion,
parsley and bay leaf; cook gently for twenty min-
utes, then rub through a sieve. Press all the pulp
possible through the sieve and scrape off all that
clings to the under side. Melt the butter in an-
other pan, add the flour, and when these are smooth
add the strained tomato slowly, stirring constantly
to prevent the sauce being lumpy. Cook five min-
utes after the sauce boils; add seasoning, and serve.

Some cooks add a little sugar to the sauce to neu-
tralize the acid. One-sixth teaspoon bicarbonate of
soda dissolved in a teaspoon of cold water and
added to the sauce will serve the same purpose.

Parsley Sauce

2 tablespoons butter. 1 teaspoon lemon juice.
2 tablespoons flour. Salt and pepper to taste.

1 cup milk. 2 tablespoons chopped parsley.

Put the butter and flour together in a saucepan,
and blend thoroughly without coloring. Add the
milk, a little at a time, stirring constantly till the
sauce boils. Cook five minutes; add the salt, pepper
and lemon juice and, just before serving, the chopped
parsley.

To Prepare the Parsley. Wash and dry thoroughly
and remove all stalks. Chop finely and wash again,
placing the chopped parsley in the comer of a cloth
and twisting the cloth that none may escape, then
hold under the water faucet and press the parsley
with the thumb and finger to get rid of the excess of
green coloring matter liberated by the chopping;
otherwise this would make the sauce a dull, rather
dirty-looking color, instead of perfectly white with mi-
nute particles of green parsley distributed through it.

MEMORANDA

MEMOfiAIDA

EHTH^ES AHD CHEESE DISHES

Ham and Macaroni Scallop

18 sticks of macaroni. 1 cup milk.

1 cup minced ham. % teaspoon pepper.

2 tablespoons butter. 2 tablespoons grated cheese.

1 tablespoon flour. }^ cup stale bread crumbs.

1 tablespoon butter.

Break the macaroni into' short lengths and cook
it in boiling salted water till tender, which will
probably take about thirty minutes.

Make a sauce by blending the butter and flour
smoothly, adding the milk and stirring till the mix-
ture boils; then add the pepper, but no salt as the
ham will sufficiently salt the mixture. Grease a baking-
dish and place in it alternate layers of macaroni,
ham and sauce, sprinkling a little of the cheese over
each layer of the macaroni. Melt the other table-
spoon of butter, add the crumbs to it, and stir till
they have absorbed the butter. Spread over the
ingredients in the dish, and bake till golden brown.

Fricassee of Liver

2 pounds calf's liver. 1 small onion.

>^ pound fat salt pork. 1 tablespoon chopped

1 tablespoon butter or parsley.

drippings. Salt and pepper to taste.

' ^ Cut the liver into rather thick slices and the pork
into dice. Melt the butter in the upper part of a
double boiler, lay the slices of liver in it, and put in
the diced pork; slice the onion and add with the
parsley and seasoning. Cover closely and set the
saucepan over the lower part of the boiler which
contains boiling water, place at the back of the range
where it will keep hot, without boiling, for an hour;
then increase the heat and cook an hour longer.
Thicken the gravy with a tablespoon each of butter and
flour rubbed smoothly together, and serve very hot.

54 BUMFOBD COMPLETE COOK BOOS

Heat Fdttera

1 cup finely-chopped cold 1 tablespoon chopped parsley;

meat: beef, lamb or 1 cup flour.

chicken, etc. 1 egg.

8alt, pepper and a little 1 teaspoon Rumford Baking

onion juice, lemon, Fowder.

mint or other flavor- 1 cup milk.

ing. Frying fat.

Season the meat to taste, varying the seasoning
according to the kind of meat. For chicken a little
lemon rind may be added, and for lamb a little
finely-chopped mint; add the parsley in either case.
Make a batter with the flour, baking powder, egg
and milk, to which add the seasoned meat, and drop
by spoonfuls into the hot fat. Fry golden brown
and drain well. Serve hot with or without a sauce
or gravy.

Corned Beef Croquettes

2 tablespoons butter. 2 tablespoons chopped
2 tablespoons mashed parsley.

potato. 1 well-beaten egg.

% cup cream. Egg and bread crumbs.

\yi cups finely-chopped Pepper to taste.

corned beef. Salt (if necessary).

Melt the butter in a saucepan, add the mashed
potato and cream, and heat thoroughly. Next, put
in the meat, parsley and seasoning, and, lastly, the
beaten egg. Spread the mixture on a plate and
when cool shape into croquettes, either in the form
of large corks or a cone; coat with beaten egg and
bread crumbs^ and fry golden brown in smoking-hot '
fat.

Blanquette of Veal

\% tablespoons butter. 2 cups cooked veal cut into

1% tablespoons flour. dice.

1 cup stock. 12 mushrooms.

yi cup cream. 2 egg yolks.

Seasoning.

Blend the butter and flour together without
browniug; add the stock and cream, and cook till

ENTREES AND CHEESE DISHES 55

the sauce thickens. Put in the meat and mush-
rooms (canned ones will do), and heat. Just before
serving stir in the egg yolks and cook one minute.
Season, and serve very hot.

Veal Klopps

2 cups finely-minced veal. Salt and pepper to taste.
Juice of 1 small onion. A little grated lemon rind.

The unbeaten whites of 3 eggs.

Add the onion juice, seasoning and lemon rind to
the minced veal, and form a paste of the seasoned
meat with the whites of eggs. Shape with the
hands into very small balls and, when all are ready,
drop a few at a time into boiling salted water in a
shallow pan and cook gently for five minutes. Serve
on rounds of buttered toast. Cover with either a
tomato sauce or rich white sauce.

Chicken Livers with Bacon

1 dozen livers. Seasoning of salt, pepper and
Slices of bacon. lemop juice.

Clean the livers (carefully remove the gall bag if
this has not already been done), and cut them in
halves, wrapping each piece in a slice of thinly cut
bacon. Secure the bacon with a small skewer or
wooden toothpick; lay on a broiler and place in a
baking-pan to catch the fat. Cook in a hot oven
till the bacon is crisp, turning once or twice during
the cooking. Season, and sprinkle with lemon juice
before serving.

Chicken Chartreuse

2 cups cold boiled rice. A little erated lemon rind.
\}4 cups minced chicken. Salt and pepper to taste.
1 tablespoon chopped parsley. Cream sauce or gravy.

Grease a plain mould and line throughout with
rice, pressing it with a spoon to make sure it clings.
Add the parsley and lemon rind to the minced
chicken, with salt and pepper to taste, and fill the

66 RUMFORD COMPLETE COOK BOOK

hollow inside the lining of rice with the seasoned
meat. Cover with a little more rice, and steam
three-<iuarters of an hour. Turn onto a hot dish,
and cover completely with sauce or gravy.

Stuffed Peppers

IK <^p8 cold cooked ^ cup stale bread emmbs.

chicken. 2 tablespoons melted butter.

Salt, pepper and a little 1 teaspoon minced parsley.

grated lemon rind. 6 green peppers.
yi pmt chopped oysters

with their liquor.

Mince the chicken finely; add the salt^ pepper and
lemon rind, also the oysters, butter, crumbs and
parsley. Cut a slice from the stem end of the pep-
pers, remove all the seeds and white fibre, and fill
with the chicken mixture. Bake half an hour in a
moderate oven. Tomatoes may be stuffed with the
same filling, if desired.

Broiled Sweetbreads

1 pair sweetbreads. 2 tablespoons butter.
Juice of half a lemon. Salt and cayenne.

Put the sweetbreads in cold water and let them
stand an hour; then drain and place in a saucepan
containing a pint of boiling water, the juice of half
a lemon and a little salt. Cook gently for twenty
minutes and again plunge into cold water that the
sweetbreads may be white and firm. Dry, split,
season lightly and broil over a clear fire about five
minutes. Serve very hot with maltre d'hdtel sauce.

Cheese Puffs

2 well-beaten eggs. 1 teaspoon Rumford Baking
^ cup flour. Powder.

y^ cup grated cheese. 1 scant cup of milk.

Salt and pepper to taste. Frying fat.

Beat the eggs well and add the milk. Sift to-
gether the flour, baking powder and seasoning; add

ENTRIES AND CHEESE DISHES 57

the cheese and mix to a stiff batter with the milk
and eggs. Beat well, and drop by spoonfuls into
hot fat. Fry golden brown, drain and serve.

Cheese Patties

A little plain paste. K cup grated cheese.

2 tablespoons butter. 1 teaspoon Rumford Bak-

2 small eggs. ing Powder.

% cup bread crumbs. l^ cup milk.

Salt and cayenne to taste.

Roll the paste thinly, cut out, and line small tins.
Beat the butter to a cream, add the eggs slightly
beaten, bread crumbs, cheese, baking powder and
seasoning; mix with the milk, and put a spoonful in
each tin. Bake about fifteen minutes in a hot oven.

Escalloped Cheese

2 cups stale bread cut into 1 pint milk.

dice. 2 eggs.

1 cup grated cheese. Salt and pepper to taste.

Put the bread and cheese into a baking-dish, in
alternate layers, until the dish is about two-thirds
full. Beat the eggs and add to the milk with the
seasoning — not forgetting that cheese is sometimes
quite salt — and pour over thfe cheese and bread.
Bake half an hour in a moderate oven.

Cheese Toast

1 tablespoon butter. 1 cup milk.

\]4 tablespoons flour. 1 cup grated cheese.

Salt and cayenne. Slices of buttered toast.

Make the toast first and keep it hot while prepar-
ing the sauce. Melt the butter, add the flour and
blend smoothly; season, and put in the milk a little
at a time, stirring constantly. After cooking five
minutes put in the cheese and, when melted, pour
over the toast, and place in a hot oven for five
minutes before serving.

58 BUMFOBD COMPLETE COOK BOOK

Deviled Cheese

IK cups grated cheese. 1 teaspoon Worcestershire
2 tablespoons olive oil. sauce.

2 tablespoons vinegar. Salt and pepper to taste.

1 teaspoon dry mustard. Crackers.

Mix the cheese, mustard, salt and pepper; add the
oil, beat until creamy and then mix in the vinegar
and sauce. Spread on hot, toasted crackers, or
on ordinary crackers or toast, and heat for five
minutes in a quick oven.

Macaroni au Gratia

yi pound macaroni. 6 tablespoons grated cheese.

1 cup white sauce. Salt and pepper to taste.

Break the macaroni into convenient lengths and
cook in boiling salted water till tender, which will
take from half to three-quarters of an hour. Drain
thoroughly, and put a layer at the bottom of a deep
baking-dish.

Make the sauce by blending in a saucepan three
level tablespoons of butter with the same quantity
of flour; add slowly one and one-half cups of milk
and stir till the sauce boils. Cook three minutes
and season with salt and pepper.

Add two-thirds of the cheese to the sauce, and put
a layer over the macaroni in the dish. Proceed in
this way, first macaroni, then sauce, till the dish is
full, having sauce for the last layer. Sprinkle the
remainder of the cheese over the top. Bake in a
moderate oven about three-quarters of an hour.

Swedish Timhales

^ cup flour. 1 egg.

}4 teaspoon salt. }i cup milk.

1 teaspoon sugar. 1 tablespoon olive oil.

Sift together the flour, salt and sugar, and mix to
a smooth batter with the egg, milk and oil. Let the
mixture stand an hour before using. Heat a tim-
bale iron in hot frying-fat and dip it into the batter,

ENTREES AND CHEESE DISHES 59

taking care not to allow the batter to come over the
top of the iron. Lower the iron into hot fat and fry
golden brown. It is best to have the batter in a
cup when dipping the timbale iron into it. If the
iron is either too hot or too cold, the batter will
drop off. It is only by practice that the right heat
can be judged.

Mushroom Filling for Timbales

2 cups mushrooms cut in 1 tablespoon cornstarch or

small pieces. flour.

3 tablespoons butter. 1 cup cream or milk.
Salt and pepper to taste. 1 tablespoon sherry.

Cook the mushrooms in the butter till tender, add
the salt, pepper and flour or cornstarch, mix smoothly
and put in the cream or milk; stir till boiling and
then cook five minutes longer. At the iioment of
serving add the sherry and fill the timbale cases.

Sweetbread and Mushroom Filling

J^ pound mushrooms. 1^ cups milk, or milk and

3 tablespoons butter. cream.

2 tablespoons flour. 1 sweetbread.

Salt, pepper and a little Worcestershire sauce for seasoning.

Cook the mushrooms in the butter till tender, add
the flour and, when smoothly blended, the milk and
cream. Stir till boiling, and cook five minutes.
Add the sweetbread, which has been cooked and
cut into dice, to the other ingredients, with the sea-
soning, and fill the timbale cases just before serving.

Oyster Filling

3 tablespoons butter. 1 cup milk and cream mixed.

3 tablespoons flour. Salt and pepper.

1 pint solid oysters. 1 teaspoon of lemon juice.

Scald the oysters in their own liquor after picking
them over carefully. Blend the butter and flour in

60 RUMFORD COMPLETE COOK BOOK

a saucepan till smooth, add the milk and cream
slowly, and stir till boiling. Cook five minutes and
then put in the oysters with as much of the liquor
as will make the sauce the consistency of thick
cream. Season, add the lemon juice, and fill the
timbale cases just before serving. Either of these
three fillings may be served on toast instead of in
the timbale cases.

MEMORANDA

VEGETABLES

THE PREPAIUTION AlfD COOKING OF VEGETABLES

THE usual method of cooking vegetables in a
large quantity of water, which is afterwards
thrown away, is not to be recommended, as it means
the loss of much valuable saline matter as well as
sugar.

Where the cooking liquor is not used, with such
vegetables as peas, turnips, beans, etc., it is well to
add a little sugar while cooking, to replace that
which is lost. Root vegetables are all improved by
the addition of a little butter when being served.

It is difficult to give a definite time for the cook-
ing of either root or green vegetables, as it depends
largely on their age and freshness. Cook all green
vegetables rapidly, putting them, after washing, into
boiling salted water. Cook without a cover as this
preserves the color. Some cooks attain this end by
putting a little soda in the water, but this is not
advisable. As soon as tender, remove from the
water because too much cooking causes the flavor to
deteriorate.

The exception to the rule of cooking green vege-
tables in boiling water is spinach, which requires no
water other than that which clings to the leaves
after washing.

Cabbage, Catiliflower, Dandelion and Beet Greens,

wash thoroughly, remove dead leaves and stand in
cold, salted water for an hour. This removes any
insects that may be hidden among the leaves. Cab-
bage is usually cut into quarters when being cleaned;
cauliflower is sometimes divided into small flower
stalks, and when this is not done it is wise to make
a cross-cut in the stalk; otherwise, being hard, it is
not likely to be sufficiently cooked as soon as the
rest of the plant.

Spinach requires more washing than any other
vegetable, because it grows in a sandy soil, close to

64 RUMFORD COMPLETE COOK BOOK

the ground. Remove roots and dead leaves, then
wash by placing in a large vessel of cold water, toss
about and then transfer to fresh water. Repeat this
process till all sand is removed and the last water
is quite clear — from six to ten washings are usually
required.

Beets need no preparation before cooking, and
must be boiled without even cleaning. The tops
should be cut off several inches above the beets and
the beets cooked till tender in boiling water; young
beets require cooking about an hour, old ones sev-
eral hours.

Summer Squash may be cooked without peeling if
very young, but if the skin is at all likely to be
tough, it should be removed. Drain the squash
very thoroughly after cooking; or put it in a cloth
and wring the ends in opposite directionau

Hubbard Squash may be baked, boiled or steamed,
the former being the better method as it leaves the
«quash drier.

To Bake Squash. Cut it into large pieces, ,place
skin side up in a baking-pan and cook till tender.
Scrape the flesh from the skin, and se^aaoxi to taste.

Eggplant should be cut into thick slices, dipped
dn b^ten egg and bread crumbs and fried in a little
drippings or bacon fat.

To Stuff and Bake Eggplant. Boil it for half an
hour, then cut in halves, scoop out the fleshy part,
chop finely, mix with half its bulk of bread
tsrumbs, a little onion juice, chopped parsley or any
other reasoning desired; replace the mixture in the
shell and bake the whole three-quarters of an hour.
A little drippings or butter put over the top of the
filling before baking is an improvement. Serve plain
or with brown gravy.

Asparagus should be scraped and the tough part
of the stalt removed; then tied in bunches and
cooked till tender in boiling salted water.

TE6ETABLES 65

Green Com shottld be cooked as soon as possible
after gathering. Remove the husk and siikj fibre
and break the ears if too long to go into the kettle
easily; cook in boiling water just long enough to
thicken the milk of the grain — from twelve to
twenty-five minutes will be required, according to
the age of the com. If it can not be cooked as soon
as gathered, leave the husk on till the last moment
as it prevents the com drying and becoming tough.

Peas should have fresh-looking, wdl-filled, crisp
pods. They should not be shelled till just before
cooking and will have a richer flavor if some of the
pods are cooked in the water. Have the water boil-
ing and cook the peas about twenty minutes. Fresh
peas are more tender and seem to be more easily
digested than dried ones, but the latter, partly owing
to the evaporation of water in the drying process,
are, pound for pound, more nutritious and nitroge-
nous.

All fresh vegetables should be crisp and firm
when put on the fire to cook, and if for any reason
this crispness is lacking, it may be restored by soak-
ing in very cold water. This soaking may be neces-
sary for a few minutes only, but in extreme cases it
will take several hours to attain the desired result.

In cooking all green vegetables it is better to have
the saucepan only partly covered, to permit the
escape of some of the volatile matter liberated by
heat; it also insures a better color. Green vegetables
are sometimes prepared for the table by blanching,
that is, cooking in fast-boiling water from five to
twenty minutes, having the saucepan uncovered, the
time required depending on the vegetable. The
water is then drained off and cooking completed with
the addition of a little butter or drippings, sea-
soning and, in the case of very dry vegetables, a
little stock or water. The saucepan should be cov-
ered and the cooking done very gently. Vegetables
are better flavored when cooked by this process than
when simply boiled in a large quantity of water.

66 BUMFORD COMPLETE COOK BOOK

Few cooks realize the importance of cooking fresh
vegetables as soon as possible after preparing them.
Statistics show that in the case of potatoes, peeled
and left soaking in water for several hours, the loss
in nitrogenous matter was 50 per cent, and in mineral
matter 40 per cent; while when placed at once in
boiling water after peeling, they lost only 8 per cent
and 19 per cent respectively, during the cooking.

Steamed vegetables lose only about one-third as
much food value as when immersed in boiling water,
but more fuel is used as they cook more slowly.

The greatest changes that occur when cooking
vegetables are the swelling and bursting of starch
grains, softening of cellular tissue and development
of flavors and odors; while if the cooking is too long
continued, flavor and odor are partly or entirely lost.

There are several ways of eliminating, at least, a
part of the odor of cooking vegetables. One, to
discard the first cooking-water after five minutes
and replacing it with fresh; another, to place a small
piece of charcoal in the pan with the vegetables; or
with onions or greens cook a slice of red pepper,
fresh or dried, in the pan.

Potatoes should always be kept in a cool, dark
place. In warmth and light they are liable to
sprout, which is undesirable. They are so com-
monly used that we might expect them served in
perfection, but in reality few vegetables are so
poorly cooked. If potatoes are peeled before cook-
ing, it should be done as thinly as possible; the
flavor is better and the food value greater if the skin
is left on. Always cook potatoes of even size at one
time that all may be done together.

Baking is the best method of cooking, as all the
potash salts are retained and dry heat bursts the
starch cells, rendering the potatoes mealy and di-
gestible. When baked or boiled in their skins they
must be eaten as soon as cooked, otherwise the
flavor changes quickly. If delay is necessary, break
the skin to let some of the moisture escape.

VEGETABLES 67

To boil potatoes, either in their jackets or when
peeled, put them into enough boiling water to cover,
add a tablespoon of salt for each dozen potatoes,
cover the saucepan closely, and if of moderate size
cook thirty minutes — small ones may take a little
less time. Test with a fork and, if tender, drain at
once, let the steam pass off and shake the potatoes
in the pan to make them floury. If they can not be
served at once, cover lightly with cheese cloth to
prevent the cold air reaching them.

Creamed or escalloped potatoes are better pre-
pared from left-over baked ones rather than boiled,
as they are drier and of better flavor. The same
applies to German fried, that is, cold cooked po-
tatoes fried; also to Lyonnaise potatoes, that is,
potatoes fried with minced onion, or chives and
chopped parsley.

Savory Potatoes

6 moderate-sized potatoes. 1 pint milk.

2 small onions. Salt and pepper to taste.

Pare and cut the potatoes in thin slices; put a
layer of them in a baking-dish, sprinkle with finely-
minced onion, salt and pepper, repeating in the same
order till the dish is full or the ingredients all used.
Pour enough milk over the potatoes to cover them,
and bake slowly till tender, adding more milk as
that in the dish boils away.

Hashed Brown Potatoes

6 cold cooked potatoes, yi cup salt pork cut in dice

baked or boiled. and measured after cut-

Salt and pepper to taste. ting, or y^ cup butter.

Try out the salt pork, and when the fat is given
off remove the scraps, or melt the butter and let it
become quite hot without browning, — do not use
both pork and butter, — put the potatoes into the fat
and toss them about till hot; season, then let them

68 RUMFORD COMPLETE COOK BOOK

remain in the pan without stirring till the under
side is browned. Invert on a hot dish that the
browned side may be uppermost.

Potato Croquette!

2 cups mashed potato. 2 teaspoons chopped paisley.

1 tablespoon butter. % teaspoon onion juice.

Salt, pepper and a little 1 egg.
celery salt.

Pass the potato through a potato rioer or sieve to
insure all lumps being removed. This is best done
when the potatoes are freshly boiled and hot« Add
and beat in the butter, seasoning, parsley and onion
juice, and when these are well mixed stir in the
well-beaten egg, or as much of it as is required to
make the potato just firm enough to handle easily.
Form into croquettes of any desired shape, dip in
beaten egg and bread crumbs (see instructions for
Frying, page 30), and cook golden brown in hot fat.

Lyonnaise Potatoes

6 cold cooked potatoes, 2 medium-sized onions,

baked or boiled. 2 tablespoons butter.

Salt and pepper to taste.

Peel and cut the potatoes into slices, peel and
thinly slice the onions. Heat the butter and fry the
onions in it till they just begin to turn yellow; then
put in the potatoes and seasoning, and cook golden
brown, turning the potatoes about constantly in the
pan that they may cook and color evenly.

Creole Tomatoes

4 large tomatoes. Salt and cayenne.

1 small onion. 4 tablespoons butter.

2 green peppers, finely 1 tablespoon flour.

chopped. 1 cup milk and cream.

Cut the tomatoes in halves crosswise; lay cut side
up in a baking-pan and sprinkle with the finely*

TEGXTABLES 69

elbiopiwd cmcmy alsa tiie* peppers ftom which the
sasds and veins: have becm nuDoovied. Season highl3r^
put a small piece of butter on each piece of tomato,
using two tablespoonfuls for the purpose. Pour half
a cup of water into the pan, and bake in a quick
oven till the tomatoes are tender. Melt the remain-
ing two tablespoons ol butter and brown the flour
in it; add milk acnd cream, also the liquor frcmi the
baking-pan, stir tilfl boiling and cook three minutes
longer. Dish the tomatoes on squares of toast and
pour the aauce around them.

Escafibj^d Canliflower

1 cauliflower. }4 cup bread crumbs.

1 tablespoon butter. ^ cup nuts.

y^ cup cream. S<tlt and pepper.

1 cup milk.

Cook the canliflorwer in boiling salted waik and'
water till tender, H»ing the milk to keep^ the cauli-
flower white; drain, and break the vegetable into
small pieces. Heat the butter and cream together
and add seasoning and nuts. Greaae a baking-dish
and sprinkle it with crumbs; put in a layer of cauli-
flower, then a little of the sauce, more cauliflower
and more sauce, till the dish is filled or the ingre-
dients used. Sprinkle the remainder of the crumbs
on top, and place in a hot oven to brown.

Creamed Celery

The outside stalks of 3 2 tablespoons flour,

heads of celery. 1>^ cups milk.

2 tablespoons butter. Salt and pepper to taste.

Wash and scrape the celery and cut into inch
lengths; cook in salted water till tender, which will
probably require about half an hour, and then drain
very thoroughly. Blend together the butter and
flour, add the milk a little at a time, stirring con-
stantly till the whole boils. Cook three minutes.

70 RUMFORD COMPLETE COOK BOOK

add salt and pepper, and heat the celery in the
sauce. Onions, parsnips and carrots may be pre-
pared in the same manner.

Hashed Turnip

1 large yellow turnip. % teaspoon pepper.

2 tablespoons butter. 1 tablespoon cnopped
1 level teaspoon salt. parsley.

X cup thin cream.

Peel the turnip thickly and cut into dice. Cook
till tender in boiling water, then drain and return to
the saucepan; add the butter, seasoning, parsley and
cream. Let the whole boil up once, and serve.

Com Oysters

"% pint grated ereen corn. 1 egg.

2 tablespoons flour. % cup milk.

% teaspoon salt. Butter.

Scrape or grate the corn from the cob. Sift the
flour and salt and mix to a batter with the egg and
milk; stir the corn into the batter and drop by
spoonfuls into a frying-pan containing a little hot
butter. When one side is brown turn and cook the
other.

MEMORANDA

flSHORASTM

SALADS

8ALAD6 AID SALAD DRESSIIIGS

ALMOST every variety of vegetables and fruits may
i be made into ealadB. Eggs are used also, as well
as many kinds of fish and meat. Vegetable salads
are the most common and should therefore receive
first consideration.

Naturally, lettuce heads the list. It is more pop-
ular because we can get it when other vegetables
are almost unobtainable. The round, close heads are
more generally used than the long-leaf variety.
Curly lettuce, while pretty, is tougher than either of
the other two. Lettuce contains little nutriment,
but IS rich in mineral salts.

Sorrel is one of the wild salad plants and deserves
to be better known and appreciated. It has a
slightly acid taste, and for this reason be sparing of
the vinegar when dressing it. Sorrel may be used
as a salad by itself, or blended with other salad
plants such as lettuce or spinach.

Mustard and cress used together make a good salad.

Small yellow tomatoes dipped for a moment in
boiling water, then peeled with a sharp knife, thor-
oughly chilled, seasoned, sprinkled with chopped
parsley, piled on lettuce leaves and served with a
French dressing make a salad that tastes as good
as it looks.

In winter, when fresh salad plants are hard to
obtain, a tomato jelly or salad made from canned or
fresh (cooked) string beans, or even from the re-
mains of baked beans seasoned with parsley and
onion juice, is economical and satisfying.

THE CLEAffSING OF SALAD PLAITTS

Lettuce. Growing so near the ground much dirt
gets into lettuce. In preparing it for the table,
separate all the leaves and wash well; the leaves

74 RUMFORD COMPLETE COOK BOOK

may be left in water about half an hour to absorb
moisture and become crisp, but should then be
drained in one of the globe-shaped baskets made
for the purpose, or dried in a soft cloth. If to be
kept for any length of time, wrap the lettuce in
damp cheese cloth and place near, but not on, the ice.

Water Cress. This plant requires very careful at-
tention when being prepared for the table, as many
non-edible leaves are gathered with it, also because
small water insects cling closely to it. A little salt
in the water in which the cress is washed will greatly
aid their removal.

Endive, Field Salad and Dandelion. These leaves
must be carefully picked over, foreign matter re-
moved, and after freshening in water for a short
time, well drained before using.

Celery and Chicory. The stalks of these must be
broken apart, washed and brushed with a vegetable
brush, and all discolored parts cut out. The stalks
may remain in water or be wrapped in a damp
cloth till used. Only the inner stalks of celery are
good for salads; the outer stalks can be boiled and
served, with sauce, as a vegetable.

Radishes. These should be washed, scraped and
cut in thin slices before being served as a salad.

All Green Salads should be chilled before serving
that they may be crisp. When the leaves are too
large to be served whole they should be broken (not
cut) just before sending them to the table. Add
dressing to green salads just before eating; if put on
sooner it softens the leaves and spoils both taste
and appearance. To make a lettuce salad more sa-
vory scatter over it before serving a tablespoon of
finely-chopped chives or, in their season, the same
quantity of chopped green peppers, removing the
seeds and white dividing fibre. Peppers and chives
may be used together if desired. The salad bowl
may be rubbed with a cut onion, or a few drops of
onion juice (obtained by pressing a cut onion on a
grater) can be added to the salad.

SALADS 75

In preparing salads from meat and fish an almost
endless variety of flavors can be obtained by careful
blending of seasonings to suit the principal ingredi-
ent of the salad itself. Few better salads can be
eaten than those made from fragments of cold roast
lamb cut into dice, mixed with a cup of cooked pea?
and a little finely-chopped mint. If the lamb be
boiled, substitute a few chopped capers for the mint;
with cold pork, have a sprinkling of sage and an
equal quantity of diced celery; with fish, plenty of
lemon juice and cucumber. These salads are all
served with a dressing, either French, boiled or
mayonnaise as best suits the salad and the con-
venience of the maker.

Fruit Salads are frequently served at limcheon —
sometimes as a first course — and may be made of
one fruit or a combination of several; those most
commonly blended being grapes (skinned and seeded),
oranges, grape-fruit, bananas and apples. Serve with
French or mayonnaise dressing.

The chief rules to be remembered in making salads
are:

1. All salads likely to be dry, as well as those
having no dominating flavor, are better if they are
marinated with a French dressing some time before
serving, in addition to the dressing added at table.

2. It is not enough to wash the salad plants; they
must be dried also, for the water dripping from the
leaves in the serving dish would thin the dressing
and make it insipid.

3. A good portion of the dressing must be mixed
with the salad, not all poured over the top.

Harlequin Salad

1 cup each red and white 1 diced onion.

cabbage (shaved). y^ cup diced carrot.

1 cup French peas. Salt and pepper to season
% cup beet. highly.

Have the peas, beet and carrot cooked till tender.
Shave the cabbage and cut the onion into very small

76 RUMFORD COMFLETE COOK BOOK

dice; mix all the vegetables, or, if prrferred, arrange
them in layers or heaps separately. The effect is
better if they are mixed and they are also easier to
season and to arrange. Pour a French dressing over
the salad an hour before serving, and pass either a
mayonnaise or boiled dressing, or a further supply
of French dressing, with it at table.

Cheese Salad

yi eup mayonnAise dressing. Celery salt and pepper to
% pound cheese grated or taste.

run through a meat 1 dozen capers.

chopper. Lettuce.

Mix the mayonnaise with the cheese and add the
seasoning. Form into small balls with butter pad-
dles or with two spoons. Serve on lettuce leaves on
individual plates, and garnish with the capers. Pass
more mayonnaise in a separate dish.

Neufchatel Salad

2 rolls Neufchatel cheese. 1 teaspoon each finely-

2 tableBpoons butter. chopped parsley, chives

and olives.
Salt and paprika to taste.

Beat the butter and cheese till creamy and well
blended; add the parsley, chives, olives and season-
ing. Form into small balls and serve on a bed of
lettuce or cress with French or mayonnaise dressing.

Potato and Egg Salad

3 eggs. Salt and pepper to taste.
3 medium-sized potatoes. French dressmg.

Hard cook the eggs, remove shells, and chop finely-
using a silver knife to prevent the eg^s being dis-
colored. Cook the potatoes, cut into dice while hot
and mix with the eggs. Then add the dressing and
season with salt and pepper. Serve very cold on a
bed of water cress.

SALADS 77

Tomato aatd Idma, B»ui Salad

4 tomatoes. 1 very small onion, grated.

1^ eups cooked Lima K >®up nuts, finely chopped,

beans. 2 tabueapoons xoinced celory

1 tablespoon parsley. or a little celery salt.

Salt and pepper to taste.

Cut a slice fram the top of each tomato and with
a teaapoon xemove ihe pulp. To the beans (if very
large, cut in halves) add the onion, parsley, nuts,
celery and seasoning. Mix a little French dressing
with these ingredients and fill the tomatoes with the
mixtiffe. Pour more dressing over the top ox »^ve
it separately. Any dressing desired may be served.

The tomatoes may be peeled and cut in thick
slices, and ih& iOther ingredients piled on them if
preferred.

Fruit and Hut ScOad

[ 1 lacge pineapple. 1 dozen maraschino cherries.

X pound shfiUed almonda. Lettuce.
X poimd ghelled filberts. !Cream or mayonnaise dressr-

Remove the rind and the ^eyes from the pine-
apple and cut the flesh into small pieces, rejecting
the hard oore« Blanch the nuts by pouring boiling
water over them and allowing them to stand a few
minutes, when the skins can be easily removed.
.Chop finely and add to the pineapple. Pile in little
heaps on lettuce leaves, cover with the dressing and
decorate with cherries.

Stuffed Tomato Salad

6 idpe tomatoes. Lettuce.

}4 pint cream. dressing. Bait and pepper.

'2 cucumbers. Parsley.

Scald the tomatoes and remove the skins. Cut a
•filice from the top of each, and with a small spoon
remove the seeds. Peel the cucumbers and cut them
into dice, season highly and mix with at least hali

78 RUMFORD COMPLETE COOK BOOK

the dressing. Fill the tomato cups with this and
put a spoonful of the dressing on top. Sprinkle a
very little finely-chopped parsley over, and serve
on a bed of lettuce leaves.

Mayonnaise Dressing

1 eg^ yolk. 4 tablespoons lemon juice or

}4 pint olive oil. vinegar.

}4 teaspoon salt.
X teaspoon paprica or white pepper.

Break the yolk of the egg into a dry, cold bowl
and beat a little. At first add the oil to the egg
very slowly (a few drops at a time), and as the
dressing begins to thicken, the oil may be added
more rapidly till, at the last, a teaspoonful at a time
may be stirred in. The dressing must be stirred
while the oil is being added, either with a spoon,
fork or wire egg boater. Add the vinegar slowly,
continuing the beating while it is being mixed. It
is better not to add the salt and pepper till the
mayonnaise is to be used, because it keeps better if
the seasoning is omitted. In any case, even when the
dressing is to be used at once, do not add the season*
ing till the oil and vinegar, or lemon, are added to
the egg.

Tarragon or other flavored vinegars, such as mint
or sage, may be substituted in whole or in part for
the plain vinegar or lemon juice.

Keep mayonnaise in a cool, dark place.

French Dressing

4 tablespoons olive oil. yi teaspoon paprica or

l}i tablespoons vinegar. pepper.

}^ teaspoon salt. 1 teaspoon mixed mustard,

if liked.

Mix the salt and pepper in a shallow dish or saucer;
add the mustard, if it is to be used, and pour in the
oil. Stir well to mix with the seasonings and add

SALADS 79

the vinegar, a little at a time, beating the mixture
with a fork continuously. Serve as soon as mixed.

Horseradish Dressing

1 cup heavy cream. 2 tablespoons lemon juice.

1 tablespoon grated or Salt and paprica.

evaporated horse-
radish.

Beat the cream till quite thick and then add the
horseradish finely grated. If evaporated horseradish
is used, pour over it a tablespoon of cold water and
allow it to be absorbed before adding to the whipped
cream. Put in the lemon juice slowly, stirring all
the time; season to taste, and serve very cold. This
dressing is especially good with tomatoes.

Boiled Salad Dressing

2 tablespoons butter. 2 teaspoons sugar.

2 eggs. 1 teaspoon dry mustard.

1 cup vinegar. % teaspoon salt.

y^ teaspoon pepper.

Put the butter, sugar, eggs, mustard, salt and
pepper into a bowl or the inner part of a double
boiler and cook over hot water till they begin to
thicken. Add the vinegar and continue the cook-
ing three minutes. Beat the mixture occasionally
wMle cooling. Keep in a cool, dark place. This
dressing will remain good several weeks.

Cream Dressing

% teaspoon salt. 1 teaspoon mustard.

1 teaspoon flour. 1 tablespoon sugar.

2 egg yolks. 2 tablespoons butter.
% cup cream. X <5up vinegar.

Mix the dry ingredients with the butter; add the
yolks of the eggs, then the cream and, lastly, the
vinegar, and cook over hot water until it thickens.
Strain if necessary, and chill.

80 BUMFOBD COMPLETE COOK BOOK

Chicken Sakd

1 eold cooked fowl. Mayomudae dressing.

2 cups celery. Lettuce.

4 tablespoons oil. Hard-boiled eg^ and olives

2 tablespoons vinegar. for decorating.

Salt and pepper to taste.

After removing all skin and gristle, cut the fowl
into dice and mix it with the celery; add the salt
and pepper, and marinate for an hour before using
with the oil and vinegar. Mix with mayonnaise
dressing and garnish with lettuce, hard-boiled egg
and stoned olives, or strips of red pepper.

Cocoanut Salad

yi cocoanut, grated. 2 tablespoons onions,

2 apples, pared, cored chopped.

and cnopped. 1 tablespoon parsley,

1 cup celery, chopped. coarsely cnopped.

3 Chili peppers.

Mix, cover with two measures French dressing,
chill and serve in lettuce shells or in scooped-out
tomatoes.

MEMORAITDA

MEMORANDA

EGGS

HARD AND SOFT COOKED EGGS

TO cook eggs so that they will be firm all the way
through and yet not tough or indigestible, put
them in a saucepan of boiling water, cover closely
and place on a part of the stove where the water
will remain very hot, but not boil, and let stand
for twenty minutes.

To cook eggs so that they will be soft, follow the
above directions, but let the eggs remain only ten
minutes.

Shirred Eggs

2 eggs. 1 tablespoon butter.

Salt and pepper to taste.

Melt the butter in an egg shirrer or any fireproof
earthen baking-dish; brealT the eggs into the dish
and season to taste. Cook in a moderate oven until
set and serve in the baking-dish. Shirred eggs cook
very nicely if placed on an asbestos mat on top of
the range and covered with another mat kept for
such purposes. This saves heating the oven if there
is no other baking to be done. A little chopped
parsley, cheese or a few fried bread crumbs may be
sprinkled over the eggs before cooking, if desired.

Poached or Dropped Eggs

2 eggs. Boiling salted water.

Buttered toast.

Have the water boiling in a shallow pan — a
frying-pan is good, — salt it lightly and drop in the
eggs, one at a time, having previously broken them
into a cup to see that they are fresh. Cook till the
whites are just set, then lift from the water with a
skimmer and place on the hot buttered toast.

84 RUMFOBD COMPLETE COOK BOOK

An excellent method of insuring the good shape of
the eggs is to grease a muflSn ring for each e^g to be
cooked and place in the pan. Drop the egg into the
ring which can be easily removed when the cooking
is completed.

Scrambled Bggs

6 eggs. 6 tablespoons cream or milk.

2 tablespoons butter. % teaspoon salt.

yi teaspoon pepper.

Beat the eggs lightly, whites and yolks together,
add the seasoning and cream or milk, and place
with the butter in a saucepan. Stir the mixture con-
stantly with a wooden spoon till it begins to thicken,
then remove the saucepan to a cooler part of the
stove and continue the cooking till the eggs are set.
Serve either on buttered toast or garnished with
points of toast.

A little grated cheese, a few green peas or mush-
rooms (cooked), or a few asparagus tips are some-
times added to the scrambled eggs just before
removing them from the fire.

Pkun Omelet

4 eggs. X teaspoon salt.

4 tablespoons water. yi teaspoon pepper.

2 tablespoons butter.

Break the eggs into a bowl and beat them lightly,
yolks and whites together, add the salt, pepper and
water, and mix all well; melt the butter in a clean
omelet pan and allow it to become quite hot without
browning. Pour the eggs into the pan, mix and
stir them gently till they begin to set. Now push
the omelet down to one side of the pan that it may
be thick and puffy, tilting the pan so as to keep it
at one side. Cook till just set in the centre and
golden brown on the surface next to the pan. Turn
onto a dish, brown side up, and serve plain or with
tomato or other sauce.

EGGS 85

Oraxige Omelet

4 eggs. 2 tablespoons butter.

4 tableBpooDS water. 2 oranges.

% teaspoon salt. Su^ar to taste.

Prepare the oranges by removing the skins, every
particle of white pith, the seeds and as much as
possible of the inner dividing skin; then cut or
break into small pieces and add sugar to sweeten.
This should be done some time before making the
omelet so that the orange juice and sugar may form
a syrup.

Separate the whites from the yolks of the eggs;
beat first the whites, then the yolks (by beating the
whites first the same beater will do for both); add
the salt and water to the yolks, then blend with the
stifBy-beaten whites. Heat the butter in an omelet
pan and when hot, but not browned, pour in the
^gs and cook over a moderate, steady heat till the
bottom of the omelet is set. This can be ascertained
by gently inserting a knife between the omelet and the
pan. As soon as set, place the pan on the upper shelf
of a fairly hot oven to cook the top. When firm to the
touch and slightly browned, remove from the oven
and put a few pieces of the orange on the omelet;
mark across the centre with a knife, double the two
sides together quickly and turn or roll onto a hot
dish. Four the remainder of the orange around it
and serve at once, as it soon falls.

Cheese Omelet

3 eg03. yi teaspoon pepper.

3 tablespoons water. 2 tablespoons butter.

2 tablespoons mild grated Salt, if needed,
cheese.

Beat the eggs lightly, yolks and whites together,
add the water and seasoning. Melt the butter in an
omelet pan, pour in the eggs and stir and mix lightly
till they begin to set. Sprinkle the grated cheese
over the top, then scrape and push the omelet to

86 RUMFORD COMPLETE COOK BOOK

one side of the pan. Cook about one minute, then
either turn in the pan bv slipping a knife under the
omelet, or hold the pan for a moment in front of the
fire or under the flame of the gas range. Turn onto
a hot (Ush, and serve at once.

Omelet Souffle

6 eggs. yi teaspoon any desired

yi cup of sugar. flavoring.

A pinch of salt.

Separate the whites and yolks of the eggs and beat
the whites to a stiff froth; add the sugar and salt to
the yolks and beat till thick. Mix the whites and
yolks lightly together and add the flavoring; turn
into a buttered souflS^ or pudding-dish, and bake in
a hot oven from twelve to fourteen minutes.

Serve, as soon as set, in the dish in which it was
cooked. Do not keep the souffle waiting before
serving, as it very quickly falls.

Omelet Celestine

Prepare the omelet exactly as for Orange
Omelet, omitting the oranges, and in their place
spread the omelet, after it is dished, with peach
preserve or marmalade, then with finely-chopped,
blanched almonds, and cover with whipped cream.

Cheese SoufBi6

3 tablespoons flour. 1 cup milk.

3 tablespoons butter. 1 cup grated cheese.

3 eggs. . Salt and pepper to taste.

Put the butter and flour together in a saucepan
and stir till blended without browning. Add the
milk, a little at a time, and stir till the mixture
boils; then add the grated cheese, salt and pepper,
and set aside to cool. Beat the eggs, yolks and
whites separately; then add the yolks to the mixture
in the saucepan and blend thoroughly. Lastly, fold

EGGS 87

in the whites beaten to a stiff froth, and turn the
80ufi96 into a deep, well-greased dish. Bake in a
moderate oven about twenty-five minutes, and serve
at once as it soon falls.

Chicken SotifEll

1}^ tablespoons butter. }4 teaspoon salt.

1}^ tablespoons flour. j4 teaspoon pepper.

IX cups milk, or milk and 1 cup mincea chicken,
chicken stock. 3 eggs.

J4 teaspoon grated lemon K cup stale bread crumbs,
rind.

Blend the butter and flour in a saucepan without
browning; add the milk and stir till boiling; then
put in the salt, pepper, bread crumbs and lemon
rind. Cool, and then stir in the chicken; beat and
add the eggs — the yolks beaten till thick and the
whites till stifif. Bake in a well-greased pan, in a
moderately hot oven, about half an hour.

Lemon Soufli^

X cnp butter. 3 eggs.

ji cup flour. IM cups milk.

>? cup sugar. Grated rind of 1 lemon.

}i teaspoon salt.

Put the butter and flour together in a saucepan
and blend smoothly; add the milk, a little at a time,
stirring constantly till boiling; cool, and add the
lemon rind, sugar and salt, then the yolks of the
eggs beaten till thick and, lastly, the whites beaten
to a stiff froth. Turn into a greased pudding-mould
and steam one hour. Serve with a hot sweet sauce.

Swiss Eggs

1 tablespoon butter. 4 eggs.

2 tablespoons grated cheese. 3 tablespoons cream.

4 very thin slices of cheese. Salt and pepper to taste.

Melt the butter in a shallow baking-dish; cut the
slices of cheese in pieces of convenient size to cover
the bottom of the dish. Break the eggs and drop

8S BUMFORD COMPLETE COOK BOOK

them into the dish over the cheese, season to tastei,
and pour the cream over the eggs; sprinkle the grated
cheese on top and bake in a moderate oven till the
eggs are set and the cheese a delicate brown.

^ggB in PriMni

2 cups of cold, cooked Stale browned bread crumbs.

meat. Seasoning and flavoring to

4 eggs. f uii the meat.

Grease thoroughly four small cups or moulds and
sprinkle thickly with the browned crumbs. Season
and flavor the meat rather highlv, and line the
moulds with it, leaving a hollow in tne centre of each
mould — the meat may be moistened with stock or
gravy if too dry, — break a raw egg into the hollow
left for the purpose in each cup, sprinkle with salt
and pepper, and bake in a moderate oven till the
eggs are set. Turn out and serve with or without
sauce or gravy.

Japanese Eggs

1^ cups boiled rice. 1 teaspoon onion juice.

6 hard-cooked eggs. 1 teaspoon parsley.

IK cups white sauce. ^1 teaspoon soy or Worcester-
^ snire sauce.

Pile the hot, cooked rice on a platter; cut the
eggs in quarters and imbed in the rice; pour over
them the sauce flavored with the onion juice and
the soy or Worcestershire sauce, and sprinkle the
chopped parsley over the top.

Note. — Soy is a sauce to be found in some stores
where Japanese and Chinese products are sold. Its
principal ingredient is the soy bean.

Egg Timbalet

4 eggs. Salt and pepper.

2 tablespoons cbjopped 4 tablespoons milk or thin

parsley or chopped cream.

nam. Tomato or white sauce.

Beat the eggs just enough to thoroughly mix yolks
and whites, add the salt, pepper and the milk or
cream.

EGQS 89

Grease very small cups or moulds and sprinkle the
bottoms and sides with the parsley or ham, pour in
enough egg to nearly fill each cup and stand in a
pan of almost boiling water. Cook either in a
moderate oven or over a slow fire, that the water
may not boil rapidly and cause the timbales to
become "honeycombed." As soon as a knife can be
inserted in the timbales and drawn out clean, they
are done. Unmould on individual plates, because
their delicacy makes them diflScult to serve from a
platter, and pour the sauce around them.

Savory Eggs

6 eggs. 1 tablespoon vinegar.

2 medium-sized onions. Salt and paprika to taste.

3 tablespoons butter. 14 ^^V ^^^^ bread crumbs*

1 tablespoon grated cheese.

Heat one and one-half tablespoons of the butter
in a frying-pan, and cook in it the onions, which have
been peeled and finely minced, till light l3rown; then
turn the onions into a baking-dish that can be sent
to the table; spread them over the bottom of the
dish and break the eggs over them; add the vinegar
and seasoning, and sprinkle with the bread crumbs
that have been fried in the remaining tablespoon
and a half of butter. Put the cheese over the top
and bake in a moderate oven till the eggs are just
set.

Curried Eggs

6 hard-cooked eggs. % sour apple or a teaspoon

1 very small onion. of lemon juice.

2 tablespoons butter or }4 teaspoon salt.

drippings. 1}4 cups water, stock or

1 tablespoon flour. milk.

1 tablespoon curry powder.

Hard cook the eggs, remove the shells and cut the
eggs in slices. Melt the butter or drippings and cook
in it the onion, peeled and finely minced; next, put
in the flour and curry powder and cook three min-
utes. Add the stock, water or milk slowly, and

90 RUMPORD COMPLETE COOK BOOK

stir till the sauce boils; put in the apple or lemon
juice and simmer gently for twenty minutes. Add
salt; and heat the slices of egg in the hot sauce.

Scotch Eggs

6 hard-cooked eges. Salt and pepper to taste.

yi cup stale bread crumbs. % cup milk.

1 cup minced ham or other Egg and bread crumbs,

meat. Frying fat.

Cook the eggs twenty minutes in water just below
the boiling point; stand in cold water for half an
hour; then remove the shells and wipe the eggs
quite dry.

Cook the half cup of bread crumbs in the milk
till thick; add the seasoning and meat and mix all
together to form a rather stiff paste. Take a portion
of this and press around one of the eggs smoothly
with the hand, having the paste of equal thickness
all over; and continue till the eggs are covered.
Take a raw egg with one tablespoon of water and
beat lightly; dip each of the prepared eggs into this
and cover every particle with the raw egg. As soon
as covered; drop onto a paper containing stale bread
crumbS; coat with these and fry in deep fat till
golden brown. Cut in halveS; stand cut side up, and
serve plain or with white or tomato sauce or gravy.

MEMORANDA

XEMORARDA

PUDDINGS AND PUDDING SAUCES

Quince Pudding

2 cups flour. 2 tablespoons melted butter*

2 teaspoons Rumford 1 egg.

Baking Powder. 1>J cups milk.

yi teaspoon salt. 1 cup quince preserve.

Sift together the flour, salt and baking powder;
beat the egg, add to it the milk and melted butter,
and mix these with the dry ingredients to form a
stiff batter. When well mixed, add the preserve and
beat well. Turn into a greased baking-pan and bake
in a moderate oven about half an hour. Cut in
squares, and serve with sweetened whipped cream.

Apricot SoufQL6

1 cup canned apricots. 3 egg whites.

J^ cup sugar. 6 drops almond extract.

Rub apricots through a sieve; place in saucepan
and bring to the boiling point; add the sugar, ex-
tract and whites of the eggs beaten to a stiff froth,
and mix well with the fruit. Turn into small moulds
that have been greased and sprinkled with sugar.
Stand in a pan containing enough hot water to come
halfway up the sides of the moulds, and bake until
firm — about twenty minutes.

Italian Nut Pudding

1 pint milk. 1 tablespoon sherry.

% cup sugar. 2 egg yolks.

1 cup macaroni. ^ cup nut meats.

yi teaspoon cinnamon. Whipped cream.

Scald the milk and add to it the macaroni which
has been passed through a meat grinder. Cook till
the macaroni is tender and the whole of the con-
sistency of a thick custard. Add the sugar and
cinnamon, then the sherry, and yolks of the eggs
beaten till they are thick. Sprinkle half the nut
meatS; coarsely chopped, over the bottom of small

94 BUMFORD COMPLETE COOK BOOK

moulds, fill with the pudding, and put the remainder
of the nuts over the top. Stand the moulds in a pan
of hot water and bake fifteen minutes. Turn out
and serve with whipped cream.

Marmalade Pudding

1 cup stale bread crumbs. 2 eggs.

% cup orange marmalade. 1% cups milk.

1 teaspoon butter.

Use the butter to grease a pudding-mould or bowl,
then put in the bread crumbs and marmalade in thin
layers, till all are used. Beat the eggs lightly, yolka
and whites together, and add the milk to form a
custard; pour over the ingredients in the bowl and
let stand ten minutes. If the pudding-mould has a
cover put it on, otherwise cover with a piece of
greased paper twisted under the rim of the bowl to
keep it in position. Place in a saucepan containing
enough boiling water to come two-thirds up the
sides of the bowl. Cook one hour, adding more
water as that in the pan boils away. Serve hot with
a lemon sauce.

Poor Man's Rice Padding

1 quart milk. 1 tablespoon butter.

2 tablespoons rice. A pinch of salt.

3 tablespoons sugar.

Wash the rice well and put it in a baking-dish
with the salt, sugar and butter; pour the milk over
and bake very slowly, at least two and one-half
hours, stirring twice during the first hour.

King George's Podding

y^ cup flour. % cup finely-chopped suet.

1 level cup of any flaked 1 egg.

cereal. >i cup milk.

yi cup sugar. yi teaspoon salt.

yi cup dark-colored jam — 1 teaspoon Rumford Baking

plum, raspberry or Powder'

Blackberry.

Put together in a bowl the flour, cereal, sugar,
suet, salt and baking powder; beat the egg thor-

PUDDINGS AND PUDDING SAUCES 95

oughly and add to it the milk and jam; mix, and use
to moisten the other ingredients. Turn into a well-
greased mould or bowl, cover and steam three hours.
Serve hot with a sweet sauce.

Fig Puffs

IH cups flour. 2 tablespoons butter.

^ teaspoon salt. 1 egg.

2 teaspoons Rumford Bak- 1^ cups milk.

ing Powder. |< cup chopped figs.

Sift the flour, salt and baking powder, rub in the
butter, then add the figs, mixing them well into the
dry flour. Mix to a stifif batter with the beaten egg
and milk. Bake in small greased pans in a moder-
ately hot oven. Serve hot with a sauce.

Canary Pudding

3 eggs. Grated rind of 1 lemon.

y^ cup butter. 1 teaspoon Rumford Baking

^ cup sugar. Powder.

ji cup flour.

Melt the butter, add the sugar, then the flour and
baking powder sifted together; next, the lemon rind,
and lastly, the eggs well beaten. Put into greased
cups and steam three-quarters of an hour. Serve
hot, with or without a sauce.

English Plum Pudding

}^ pound suet. J^ teaspoon each ground
}4 pound currants. cloves, nutmeg and

y^ pound seeded raisins. ging|er.

}4 pound sugar. Grated rmd of 2 lemons.

y^ pound stale bread }4 pound citron or orange

crumbs. peel.

}4 pound flour. 6 eggs.
1 teaspoon ground cinnamon. }4 cup brandy.

Chop the suet finely, clean the currants, seed the
raisins, and cut the peel quite small. Put all to-
gether into a bowl, add the lemon rind, sugar, spices,
flour and bread crumbs, and moisten with the well-

96 SUMFORD COMPLETE COOK BOOK

beaten eggs and brandy. Turn into well-greased
bowls or pudding-moulds and steam or boil eight
hours. These puddings will keep a year, but need
to be boiled for an hour before serving.

Plain Pfaim Pudding

}4 cup finely-ehopped beef 2 teaspoons Rumford Bak-

suet. ing Powder.

yi cup suffar. 1 teaspoon mixed spices.

1 cup seeaed raisins. }i teaspoon salt.
K cup currants. H cup milk.

2 cups flour. 1 egg.

Clean the currants and add them to the seeded
raisins and suet. Sift the flour with the spices,
baking powder and salt and add to the fruit with
the sugar; moisten with the egg and milk and turn
into a greased pudding-mould. Steam three hours,
and serve with hard or lemon sauce.

Date Pudding

yi pound stoned dates. 1 teaspoon salt.

^ pound beef suet. 1 teaspoon Rumford Baking

1 cup flour. Powder.

}i cup sugar. 1 cup bread crumbs.

1 teaspoon ground ^ger. 2 eggs.

1 teaspoon ground cinnamon. % cup milk.

Chop the dates and suet finely or pass them
through a meat chopper; add all the dry ingredients
and moisten with the eggs, well beaten, and the
milk. Turn into greased moulds, cover and steam —
if in one large mould, three hours; if in smaller ones,
two hours. Serve hot with hard sauce.

Steamed Orange Pudding

IK cups scalded milk. l4 cup sugar.

1 cup bread crumbs. The ^ated rind and strained

2 tablespoons butter. juice of 2 small oranges.

3 eggs.

Pour the scalded milk over the crumbs, add the
butter and let the mixture stand for ten minutes;

PUDDINGS AND PUDDING SAUCES 97

beat the eggs thoroughly and add them with the
sugar; stir in the orange juice and rind, and beat
well. Turn into greased moulds, cover, and steam
one hour.

Baked Orange Pudding

yi cup sugar. The ^ated rind and strained

2 tablespoons bread juice of 1 orange,

crumbs. 1 cup milk,

legg.

Beat the egg thoroughly and add the orange and
sugar; scald the milk and pour it over the crumbs;
add the first mixture and, when well mixed, pour
into a baking-dish. Bake till set like a custard, and
serve cold.

Mother Eve's Pudding

4 eggs. H cup sugar.

4 apples. Pinch of salt.

\}i cups bread crumbs. Slight grating of nutmeg.

Peel, core and chop the apples finely; add the
bread crumbs, sugar, salt and nutmeg. Beat the
eggs well and use them to moisten the pudding.
Turn into a greased mould, cover closely and steam
two hours. Serve with a hot sweet sauce.

Apple Puffs

1 cup flour. 1 teaspoon Rumford Baking
y^ CUP sugar. Powder.

3 apples. 1 cup milk.

1 egg. Pincn of salt.

Sift together the flour, salt and baking powder;
add the sugar and the apples peeled, cored and
chopped; mix to a rather stifif batter with the egg
and milk. Drop by spoonfuls into hot fat and cook
till the puffs are golden brown and the apples tender.
Drain on soft paper, and serve hot with a sauce.

98 BTTMFOSD COMPLETE COOK BOOK

Cherry Pttdding

1 pound stoned cherries. 1 cup milk.

yi cup sugar. 4 tablespoons flour.

3 eggs. A pinch of salt.

Grease a pudding-mould or bowl and put in it the
cherries that have been stoned, and mixed with the
sugar. Make a batter by beating the eggs and add-
ing them to the flour which has been sifted with the
salt; mix in the milk and beat to remove all lumps.
Pour this batter over the cherries; cover the mould,
and steam the pudding one and one-half hours.

Lemon Snowballs

3 eggs. 2 tablespoons lemon juice.

1 cup granulated sugar. 1 cup flour.

3 tablespoons water. 1 teaspoon Rumford Baking

The grated rind of 1 lemon. Powder.

Beat the yolk of the eggs and sugar together till very
light, add the water, lemon juice and rind; then the
flour and baking powder sifted together. Beat the
whites of the eggs till stiff, add them to the batter and
fold in as gently as possible. Grease small cups, put a
heaping tablespoon of the batter in each, and steam
or boil for half an hour. Turn out, roll in powdered
sugar, and serve with a lemon sauce.

Brown Betty

2 cups fine bread crumbs. 3 cups stewed sweetened

apples.
3 tablespoons butter.

Melt the butter and add the crumbs, stirring till
they have absorbed it all. Grease a pudding-dish,
put a layer of the buttered crumbs in the bottom,
then a layer of apples, then more crumbs and so on,
till the dish is full or the ingredients all used. Have
crumbs for the top layer and sprinkle a few bits of
butter over them. Bake in a moderate oven three-
quarters of an hour.

PUDDINGS AND PUDDING SAUCES 99

Cottage Pudding

2 cups flour. ^ cup sugar.

2 teaspoons Rumford Bak- 1 egg.

ing Powder. 2 tablespoons melted butter.

% teaspoon salt. 1 cup milk.

Sift together the flour, salt and baking powder;
add the sugar and mix to a stiff batter with the egg,
butter and milk. Bake in a shallow, greased dish
about half an hour. Serve hot with sauce.

Rice Cream

1 quart milk. 1 rounding tablespoon granu-

}4 cup rice. lated gelatine.

3 tablespoons sugar. % pint whipped cream.

Scald the milk in a double boiler, add the rice and
cook till tender. Turn out, add the sugar and, when
nearly cold, add the gelatine which has been dis-
solved by standing in half a cup of milk for ten min-
utes; then heat both milk and gelatine till the latter
is melted. As soon as the mixture shows signs of
setting, add the whipped cream, stir it in lightly,
and turn into a wet mould. Chill thoroughly, turn
out, and serve with fresh or cooked fruit.

Bavarian Cream

1 pint milk or half milk }i cup cold water.

and half thin cream. % cup sugar.
3 eggs. ]4 pint whipped cream.

1 tablespoon granmated gelatine.

Soak the gelatine in the cold water. Cook the
yolks of the eggs and milk (or milk and cream) in a
double boiler, stirring constantly till they coat the
back of the spoon; add the sugar and soaked gelatine.
Let the mixture become almost cold, then add the
whipped cream and the stiffly-beaten whites of the
eggs, which blend thoroughly with the other ingre-
dients, and turn into a wet mould. When chilled,
serve with custard, cream or fruit.

100 RUMFOBD COMPLETE COOK BOOK

Peach Cream

1 quart peaches. 1 cup whipped cream.

1 cup water. 1 tablespoon granulated

5^ cup sugar. gelatine.

% cup cold water.

Cook the peaches till tender with the water and
sugar, then pass them through a sieve. Soak the
gelatine for ten minutes in the quarter cup of cold
water, then heat it to the boiling point and add to
the peaches. Whip the cream stiffly and add to the
fruit pulp when the latter is nearly cold; mix smoothly
and turn into a china or granite mould. Have the
cream very cold when turned out. The mould may
be decorated with sections of fresh peaches if desired.
Canned peaches can be used for making this dessert.

Coffee Cream

\}4 cups milk. 1 tablespoon granulated

3 eggs. gelatine.

}4 cup sugar. ^ cup strong coffee.

1 cup whipped, cream.

Make a custard by cooking the eggs and milk in
a double boiler till they coat the back of a spoon,
stirring while the mixture is cooking; soak the gelatine
for ten minutes in the coffee, and add to the custard,
which should be hot enough to dissolve the gelatine.
Put in the sugar and stand the mixture aside to cool
while the cream is being whipped; add the cream
when the first mixture is nearly cold, stir in thor-
oughly and turn into a wet mould. Chill before
serving.

Cold Wine Sauce

1 cup sugar. yi cup claret.

1 cup water. Juice of 1 lemon.

Boil the sugar and water together till they form
a thick syrup. Let the syrup cool, add the wine
and lemon juice, and let the sauce become thoroughly
cold before serving.

PUDDINGS AND PUDDING SAUCES 101

Xaple Satace

2 egg yolks. W cup whipped cream.

% cup hot maple syrup. Pinch of salt.

Beat the yolks of the eggs well and pour the hot
syrup over them. Cook in a double boiler till of
the consistency of thin custard. When cold add the
salt and whipped cream, and serve at once.

Wine Sauce

3 tablespoons butter. 1 cup fine sugar.

3 tablespoons sherry.

Beat the butter and sugar till light, put the bowl
containing them over hot water and stir till the
contents are creamy, and then add the wine. Serve
at once.

Cranberry Sauce

1 quart cranberries. \yi cups water.

2 cups sugar.

Cook the cranberries and water till the berries are
tender; then rub through a sieve to keep back the
skins and seeds. Return to the fire, add the sugar
and cook only until it is melted. Chill and serve.

Foamy Sauce

3 tablespoons apricot, 1 cup boiling water.

marmalade or peach 1 tablespoon cornstarch.

preserve. 2 tablespoons cold water.

Juice of 1 lemon. 1 egg white.

Sugar if requir^.

Put the preserve, lemon juice and water into a
saucepan and bring to the boiling point, adding a
little sugar if it is needed, and stir in the cornstarch
moistened with the cold water. Cook five minutes
and pour over the stiffly-beaten white of egg, stirring
constantly while this is being done. Serve at once.

102 RUMFORD COMPLETE COOK BOOK

Hot Chocolate Sauce

2 squares of chocolate. 1 cup milk.

K cup suj^ar. 2 egg yolks.

An inch stick of cinnamon or any other flavoring desired.

Melt the chocolate in the upper vessel of a double
boiler, add the milk a little at a time, and cook with
the sugar and cinnamon over hot water. When
scalding hot add the yolks of eggs well beaten, and
stir till the sauce thickens. Remove the cinnamon
before serving.

Hard Sauce

% cup butter. 2 tablespoons boiling water.

1 cup powdered sugar. Flavoring to taste.

Beat the butter in a bowl till creamy, then add
half of the sugar and water; beat well, and add the
remainder of the sugar and water. When light and
fluffy add the flavoring and set aside in a cool place
till wanted. If desired the flavoring may be omitted
and a little nutmeg grated over the sauce in the
serving dish.

Note. — The addition of the water makes the
sauce lighter and lessens the labor of beating.

Chocolate Sauce (without egg)

% cup sugar. yi cup milk.

1 cup water. 1 tablespoon comstaroh*

3 tablespoons grated choco* 1 inch stick cinnamon,
late.

Boil the sugar and water together to a 63niip,
pour this over the chocolate and return to the sauce-
pan with the cinnamon, and cook ten minutes.
Moisten the cornstarch with the milk, stir into the
boiling syrup; and cook five minutes longer. Re-
move the cinnamon before serving.

MEMORAIVDA

UEMORAHDA

PASTRY

IN making pastry the best results are obtained by
having all the ingredients as cold as possible, and
keeping them so till the pastry goes into the oven. It
is the sudden change in temperature, as much as
the actual ingredients used, that makes pastry light.
If soft butter and lukewarm water are used the
result must be poor pastry — tough and not appetizing.

For plain paste, lard or a mixture of lard and
butter should be used; for very plain crusts, lard and
good beef drippings; but for puff paste, butter must
be used.

It is often desirable to have pastry that is light,
flaky and tender without being too rich, and this
result can be attained by the addition of a little
Rumford Baking Powder and the reduction of the
amount of fat used. Where a rule calls for one and
one-half cups of flour and twoAhirds of a cup of fat —
lard or butter — the housekeeper may take half a cup of
fat and a teaspoonfvl of Rumford Baking Powder to
the cup and a half of flour, and have equally good results
as to appearance and flavor, at much less expense.

All paste is better if chilled before it is baked. If
convenient it should be made the day before it is to
be used.

In making fruit pies always put the sugar with
the fruit — not on top — or the crust will be soggy.

A marble or slate pastry-board and a glass or
china rolling-pin are the best for pastry, because of
their coldness; but if the ordinary utensils are cold,
good results will be obtained.

Short Paste

3 cups flour. 1 cup lard, or lard and
I teaspoon salt. Dutter.

1 teaspoon Rumford Bak- Ice-cold water to mix —
ing Powder. about l}i cups.

Sift together the flour, salt and baking powder;
rub in lightly with the fingers the lard and butter,

105

106 BUMPOED COMPLETE COOK BOOK

mix to a firm dough with the ice-cold water and roll
out once on a floured board. Use for whatever pur-
pose desired.

Five-minttte Paste

2 cups flour. K cup butter.
% teaspoon salt. 1 egg volk.

yi teaspoon Rumford Bak- Ice-cold water,
ing Powder.

Sift together the flour, salt and baking powder; then
cream the butter in a bowl as for a cake. As soon as
it is light and creamy, add the sifted flour, mixing it in
with a knife, not touching at all with the hands. Beat
the yolk of ogg and add a little ice water to it —
probably about three-quarters of a cup will be required
— to moisten the paste. Roll out once on a floured
board. The egg may be omitted, but is an improvement
if used.

Flaky Paste

3 cups flour. \yi cups lard, or butter and
1 teaspoon salt. lard.

Ice-cold water to mix.

Sift the flour and salt together into a bowl, chop in
the shortening with a knife till well mixed with the
flour. Add ice-cold water to form a dough, cutting and
mixing the paste thoroughly while adding the water.
Flour a board and roll the paste out thinly, rolling
only lengthwise, and keeping the edges straight; then
fold evenly into three layers (lengthwise as a sheet of
paper would be folded to fit a business envelope), turn
it half around and roll again. Repeat the folding and
rolling twice, and chill the paste if possible before
baking. It is the folding and rolling that produce the
flakes.

Puff Paste
yi pound pastry flour. 1 teaspoon salt.

yi pound butter. 1 egg yolk.

1 tablespoon lemon juice. Ice-cold water.

Beat the egg and add to it the water and lemon
juice; sift flour and salt, and mix all these ingredients
to a firm dough. Roll out into an oblong sheet.
Wash the butter and press into a flat cake half as

PASTRY 107

large as the dough, lay it on one end and cover with
the paste, like a fruit turnover. Press the edges
w€fll together, roll out and fold into three layers.
Cool and roll again, repeating the process till the
paste has been rolled seven times. Put on ice when
necessary. Bake in a hot oven, and if possible make
it the day before it is required for use. The butter
may be divided into three portions and put in after
each rolling if desired, but the seven rollings must
be made after all the butter has been used.

Apple Cttstard Pie

3 large tart apples. ^ pint milk.

yi cup sugar. Nutmeg or cinnamon to taste.

2 eggs. Paste.

Peel, core and stew the apples with just enough
water to prevent burning, rub through a sieve, and
add the sugar and spice. Beat the eggs — yolks
and whites separately, — add the yolks to the milk,
stir in the flavored apples, and fold into the mixture
the stifily-beaten whites of the eggs. Line a deep
pie plate with paste, pour in the filling, and put
strips of paste lattice-fashion over the top. Bake in
a moderate oven about half an hour.

Ulnce Pie Filling

1 pound seeded raisins. 1 pound sugar.

1 pound currants. 2 pounds peeled, cored and

1 pound finely-chopped chopped apples.

beef suet. \yi teaspoons mixed spices*

The grated rind of 2 1 cup brandy.

lemons. 1 tablespoon salt.
% poimd candied orange peel and citron chopped fine.

Prepare the fruits by seeding the raisins, washing and
drying both these and the currants; add the suet very
finely chopped. Run the peel through a meat chopper
or chop it very fine with a knife, and mix all together
with the sugar, spices, grated lemon rind, apples, salt
and brandy. Keep at least a week before using, stirring
occasionally. This quantity will make about eight
good-sized pies, and will keep all winter.

108 BUMFORD COMPLETE COOK BOOK

Cranberry and Raisin Pie

IK cup^ cranberries. l^ cup sugar.

1 cup raisins. Paste.

Seed the raisins and chop the cranberries; add the
fiugar, and bake in a shallow pie plate between two
crusts.

Pumpkin Pie

2 cups steamed or baked 1 teaspoon cinnamon.

pumpkin. 1 teaspoon ginger.

1 cup sugar. 1 pint scalded milk.

K teaspoon salt. 2 large eggs.

Paste.

Rub the pumpkin through a sieve and add to it
the sugar, salt, spices, milk and well-beaten eggs.
Cool and use to fill a large pie plate which has been
lined with paste. Bake in a moderate oven about forty
minutes.

Lemon Meringue Pie

1 cup water. Tlie juice and grated rind

1 cup sugar. of 1 lemon.

2 heaping teaspoons com- A pinch of salt.

starch. 2 tablespoons sugar for

2 eggs. the meringue.

Paste.

Boil the water and sugar together^ add the corn-
starch moistened with a little cold water, and cook
five minutes. Then put in the yolks of the eggs, the
lemon juice, rind and salt. Cool slightly and pour
into a previously baked crust. Cover with a meringue
made by beating the whites of the eggs with the two
tablespoons of sugar. Put into a moderately warm
oven to set and brown the meringue.

The reason so many meringues are failures is be-
cause they are baked in too hot an oven and conse-
quently browned before the white of the egg has had
time to set all the way through.

Orange Cream Pie

3 eggs. Grated rind of 2 oranges and

1 cup sugar. juice of 1.

2 tablespoons cornstarch. lyi cups milk.

Paste.

PASTRY 109

Separate the whites from the yolks of the eggs and
beat the yolks, with half the sugar, till light. Mix the
cornstarch smoothly with one-fourth cup of the milk,
and scald the remainder in a double boiler. When
almost boiling, stir in the cornstarch and cook till
thick; add the yolks of the eggs, sugar, orange rind
and juice; cool slightly and pour into a previously
baked crust. Beat the whites of the eggs stiffly,
add the remainder of the sugar, and flavor, if liked,
with a little orange juice or grated rind. Pile on top
of the pie, and put in a moderate oven to set and brown
slightly.

Cheese Tartlets

2 tablespoons butter. 1 teaspoon Rumford Baking
% cup bread crumbs. Powder.

2 small eggs. W cup milk.
yi cup grated cheese. Paste.

Beat the butter to a cream, add the bread crumbs
alternately with the well-beaten eggs, stir in the
cheese, and then add the milk and baking powder.
Line small tins with paste and put a tablespoonful
of the cheese mixture in each. Bake in a moderate
oven about fifteen minutes. Serve hot or cold.

Cheese Cakes

IK cups cottage cheese. 3 tablespoons cream.

yi cup sugar. Grated rind of 1 lemon.

3 eggs. Paste.

Mix together the cheese, sugar, cream and lemon
rind; then add the eggs, yolks and whites well beaten
together. Line small tins with paste and nearly fill
them with the cheese-cake mixture. Bake in a
moderate oven about fifteen minutes.

English Fruit Tart

Fresh fruit. Sugar to taste.

Short or Flaky paste.

Prepare the fruit and place with the sugar in a
deep baking-dish. Add a little water to make juice,
the quantity depending on the fruit used. Roll the
crust thinly and cover the fruit with it, wetting the

110 RUHFORD COMPLETE COOK BOOK

edge of the dish to make the crust adhere. Bake in
a moderate oven about half an hour. Serve hot or
cold and with or without cream or custard.

Any fresh fruit, such as apples, plums, currants, etc.,
may be used.

Lemon Cheese Cakes

K cup butter. 2 large eggs.

% cup sugar. Puff paste patty sheUs, pre-
Grated rind and strained viously baked,

juice of 2 lemons.

Put the butter, sugar, lemon juice and rind in the
inner vessel of a double boiler and heat over hot
water. When thoroughly heated, add the eggs well
beaten, and stir till the mixture thickens. Set aside to
become thoroughly cold and then place a spoonful in
each patty shell The lemon cheese mixture will keep
for months.

Puff Paste Patties.

Roll puff paste very thinly and cut into rounds, or
any other shape preferred. With a cutter several
sizes smaller remove the centres from half the por-
tions first cut; place the rings thus formed on the
whole portions of paste, first wetting the edges of these
that the rings may adhere. Chill thoroughly before
baking.

Suet Crust for Boiled Puddings

3 cups flour. 1 cup beef suet, free from
1 teaspoon salt. skin.

1 teaspoon Rumford Bak- Ice-cold water,
ing Powder.

Sift together the flour, salt and baking powder;
add the finely-chopped suet, and mix to a firm
dough with the water; roll out thinly and use to line
a well-greased bowl. Fill with fruit sweetened to
taste, adding a little water to make a juice. Cover
with more crust and tie a floured cloth over the top.
Steam or boil at least two and a half hours.

For a meat pudding substitute uncooked meat,
well seasoned, cut in small pieces. With a meat
pudding a little hole may be cut in the top crust

PASTRY 111

after the pudding is turned out for serving and a
cup of boiling water poured in to form additional
gravy.

Rumford Dumplings

IK cups flour. About ^ cup milk (enough

yi teaspoon salt. to make of the consist-

1}^ teaspoons Rumford ency of biscuit dough).
Baking Powder.

Sift together flour, salt and baking powder; add
milk, and then pat or roll on a board till half an
inch thick. Cut out with a very small cutter and
drop into the boiling stew. Cook ten minutes with-
out removing the lid of the saucepan. If the lid is
lifted before the dough is cooked the rush of cold
air may cause the dumplings to fall.

Boiled Fruit Dumplings

Make a dough by the rule previously given for
Rumford Dumplings, roll as directed, and cut into
squares of about three inches. Put a spoonful of
berries, plums or a small pared and cored apple in
the centre of the dough with sugar to taste. Wet
and press the edges of the dough firmly over the
fruit so that they will cling together. Tie each
dumpling in a square of cheese cloth and plunge into
fast boiling water. Cook from half to three-quarters
of an hour, according to the fruit used. Serve with
a hard or liquid sauce.

For baked apple or other fruit dumplings inclose
the fruit in a square of either short or flaky paste
(see pages 105 and 106), press the edges firmly together
and bake in a moderately hot oven about twenty
minutes to half an hour, according to the fruit used.
Serve hot with a hard or liquid sauce.

Egg ]>umplings

1 egg. 1 teaspoon Rumford Baking

8 tablespoonB milk. Powder.

^ cup nour. ^ teaspoon salt.

Beat the egg till light, add the milk and mix.
Sift together flour, salt and baking powder, and add

112 RUMFORD COMPLETE COOK BOOK

the egg and milk to these to form a heavy batter,
using a little more milk if necessary. Drop by
spoonfuls into hot gravy, and cook fifteen minut^
without removing the lid from the saucepan.

Lobster Patties
(10 patties)

1 cup cream sauce. 1 teaspoon lemon juice.

1 cup lobster meat. Salt and pepper to taste.
A slight grating of nutmeg. 1 egff yolk.

Puff paste patty snells.

Make the cream sauce by blending in a saucepan
two tablespoons of butter with the same quantity
of flour; then, when smooth, add half a cup each of
milk and thin cream. Stir till boiling, cook five
minutes and then put in the seasonings, and lobster
cut into dice.

Heat thoroughly and, just before serving, add the
yolk of the egg. Fill the shells and serve.

Oyster Patties
(10 patties)

8 tablespoons butter. 1 teaspoon lemon juice.

2 tablespoons flour. Salt and pepper or cayenne.
^2 cup cream. 1 cup solid oysters.

y2 cup oyster liquor. Puff paste patty shells.

Blend the butter and flour in a saucepan, add the
cream and oyster liquor, stir till boiling and cook
slowly five minutes longer. Pick over the oysters,
free them from all bits of shell, scald them in their
own liquor (if very large divide them), and add to
the hot sauce, together with the seasonings. Bring
almost to the boiling point, and fill the shells. Serve
hot.

Chicken Patties

Prepare these the same as Oyster Patties, substi-
tuting chicken liquor for oyster liquor, and diced
chicken for the oysters. A little grated lemon rind
may also be substituted for the lemon juice.

memorauda

UEMORAITDA

BREAD, ROLLS, MUFFINS, ETC.

IN making breads raised with baking powder always
sift the powder with the dry ingredients to insure
thorough incorporation and perfect mixing. In
making baking powder biscuits, always add enough
liquid to make a very soft dough, as this is one of
the first requirements for good biscuits. Have the
liquid cold, and mix with a flexible knife in prefer-
ence to handling it with either a spoon or the hand,
because the steel blade is cold, and cuts and mixes
more thoroughly. The less biscuits are handled, the
better. If placed a little apart in the pan they will
be lighter and more crusty.

Always add liquid to dry ingredients — they will
mix more smoothly. The smaller the biscuits and
muflins, the hotter may be the oven. To obtain a
brown crust, brush over with milk before baking.
For a tender crust, brush with melted butter.

Gems and muffins will be lighter and crisper if
baked in pans that are hissing hot before the batter
is placed in them.

Rumford Biscuit

1 quart flour. 2 tablespoons butter or lard.

1 teaspoon salt. Milk or milk and water to

2 rounding teaspoons Rumford mix (about 1>^ to

Bakmg Powder. 2 cups) .

Sift well together the flour, salt and baking pow-
der; rub in the fat as lightly as possible with the
fingers, just working it until the fat is well blended
with the flour. Then mix to a very soft dough with
the milk, or milk and water, having this always as
cold as possible. Mix with a flexible knife in prefer-
ence to either a spoon or the hand, as the steel blade
of the knife is colder than the spoon, and also because
it cuts and mixes the dough more thoroughly. Turn
the dough onto a well-floured board, and roll or pat
it with the hand until about three-quarters of an

115

116 BUMPORD COMPLETE COOK BOOK

inch thick. Cut into biscuit and lay them, not
touching each other, on a baking-pan. Bake in a
quick oven twelve or fourteen minutes.

The chief requirements for good biscuit are: 1. A very
soft dough, so soft as to be almost sticky; 2. Very little
handling, because much manipulation destroys their
lightness; 3. A very quick oven. If biscuit are not
allowed to touch each other in the pan, they wUl be
lighter and more delicate than when placed close to^
gether.

Whole Wheat Biscuit

2 cups whole wheat flour. 1 small egg.

2 teaspoons Rumford Bak- U teaspoon salt.

ing Powder. 2 tablespoons butter or lard.

About 1 cup milk.

Sift together the flour, salt and baking powder;
rub in the butter or lard and mix to a light dough
with the egg and milk. Roll out on a floured board,
cut into biscuits and bake about fifteen minutes in
a hot oven.

Rye Biscuit

2 cups rye flour. 2 tablespoons butter.

>^ teaspoon salt. 1 small egg.

2 teaspoons Rumford Bak- About 1 cup milk,
ing Powder.

Sift together flour, salt and baking powder; rub
in the butter and mix to a light dough with the egg
and milk. Roll out on a floured board, cut into
biscuits and bake about fifteen minutes in a hot
oven.

Potato Biscuit

2 good-sized potatoes. X teaspoon salt.

3 cups flour. X cup butter or lard,
3 teaspoons Rumford Bak- 1 egg.

ing Powder. About 1 cup milk.

Boil and mash the potatoes, having them free
from lumps. Sift the flour, salt and baking powder;

BREAD, BOLLS, MUFFINS, ETC. 117

add the potatoes and rub in the butter or lard. Mix
to a light dough with the egg and milk, roll out a
little thinner than ordinary biscuit, and bake in a
hot oven. Serve as soon as done.

Maple Rolls

IK cnpa flour. X teaspoon salt.

IK teaspoons Rumford 2 tablespoons butter.

Balung Powder. About H cup milk.

Scraped maple sugar.

Sift together the flour, salt and baking powder;
rub in the butter the same as for Rumford Biscuit
and, when well mixed, add the milk, using enough
to make a soft dough. Roll this out on a floured
board, about one-third inch thick, spread thickly
with the scraped maple sugar, roll up like a jelly
roll and cut into slices with a very sharp knife. Lay
these on a greased baking-pan and bake from twelve
to fifteen minutes.

Parker House Rolls

2 cups flour. 2 teaspoons sugar.

2 teaspoons Rumford Bak« K teaspoon salt.

ing Powder. 2 tablespoons butter.

K cup milk.

Mix as for Rumford Biscuit. Roll to one-third
inch in thickness, cut with a round or oval cutter,
and crease in the centre with the handle of a case-
knife first dipped in flour. Brush one-half with
melted butter and fold over. Put in a pan, one-half
inch apart, and bake in a quick oven fifteen minutes.

Quick Graham Rolls

2 cups Graham flour. 2 rounding teaspoons Rumford

1 cup white flour. Bakm« Powder.

K teaspoon salt. 2 tablespoons butter or lard.

About IK cups milk.

Sift together the flour, salt and baking powder;
rub in the fat and mix to a smooth dough with the

lis BUMFOBD COMPLETE COOS BOOK

milk. Flour a board well, turn out the dough,
divide it into small portions and form into rolls the
size and thickness of two fingers. Bake on a fiat,
greased pan, brushing the rolls over with softened
butter before baking.

French Rolls

1 pint milk. 3 pints flonr.

2 eggs. 3 tablespoons butter.
1 teaspoon salt. 1 yeast cake.

2 teaspoons sugar.

Have the milk lukewarm; add to it the well-
beaten eggs and salt. Sift the fiour and rub the
butter into it; mix the yeast and sugar together,
working them with the back of a teaspoon imtil the
yeast liquifies, then pour it into the milk and egg
and add all these to the flour. Knead to a dough as
for bread; let it rise three hours, having the dough
covered that a crust may not form on the top, and
keep it in a warm room free from draughts. Form
into rolls and let these rise again about half an hour,
or until they are very light. The length of time will
depend somewhat on the temperature of the room.

Bake the rolls in a quick oven, brushing over with
butter before baking to brown them more.

Larohmont Muffins

2 cups flour. 1 tablespoon sugar.

U teaspoon salt. 1 tablespoon melted butter*

2 teaspoons Kumf ord Bak- 2 eggs,

ing Powder. 1 cup milk.

Sift together the flour, salt and baking powder;
add the sugar, then the beaten yolks of eggs, milk
and melted butter. Beat thoroughly and fold in
gently the stiffly-beaten whites of the eggs. Half
fill greased pans and bake about twenty minutes in
a moderately hot oven.

BBEAD, ROLLS, MUPPINS, ETC. 119

Cream MufSna

IK cups flour. 2 eggs.

>5 teaspoon salt. % cup melted butter.

\% teaspoons Rumford Bak- % cup thin cream,
ing Powder.

Sift together the flour, salt and baking powder;
add the yolks of the eggs, melted butter and cream,
and beat well. Last of all fold in the stiffly-beaten
whites of the eggs and bake in greased muffin pans in
a moderate oven about twenty minutes.

Graham Gems

3 cups Graham flour. 2 eggs.

% teaspoon salt. 3 cups milk.

2 rounding teaspoons Rumford 2 tablespoons melted butter.
Bakmg Powder.

Sift together the flour, salt and baking powder;
beat the eggs well and add them with the milk and
butter to form a batter. Bake in hot, greased gem
pans in a moderately hot oven about twenty min-
utes.

Date Gems

1 cup chopped dates. K c^P butter.

2 cups flour. 1 egg.

% teaspoon salt. IK cups mflk.

2 teaspoons Rumford Baking Powder.

Stone the dates and chop coarsely. Sift together
the flour, salt and baking powder. Rub the butter
into the flour, then mix in the dates and form to a
stiff batter with the beaten egg and milk. Bake in
hot, well-greased gem pans in a moderate oven
about twenty minutes.

Pop-Overs

1 cup sifted flour. % teaspoon salt.

1 cup milk. 2 eggs.

Sift together the flour and salt; add the eggs
well beaten, also the milk. Beat hard with a Dover

120 RUMFORD COMPLETE COOK BOOK

beater for two minutes, then pour at once into hiss-
ing hot, greased gem pans, and bake about twenty-
five minutes in a hot oven.

Quick Breakfast Puffs

2 eggs. ly^ cups flour.

1 cup milk. 2 teaspoons Rumford Baking

1 tablespoon melted butter. Powder.

}4 teaspoon salt.

Beat the eggs very thoroughly and add the milk
and butter. Sift the flour, salt and baking powder
twice; add the liquid ingredients, and beat two
minutes. Pour into hot, well-greased muflin pans
and bake twenty minutes in a hot oven.

Oatmeal Stidsa

3 cups flour. }i cup butter.

yi teaspoon salt. 1>^ cups scalded milk.

1 tablespoon sugar. U cup oatmeal or rolled oats.

3 teaspoons Rumfora Bakmg Powder.

Sift together the flour, salt, sugar and baking
powder; rub in the butter, scald the milk and pour
it over the oatmeal; cool, mix with the other ingre-
dients, and work with the hands till smooth; then
roll into sticks about the length and thickness of a
lead pencil. Bake about ten minutes in a rather
hot oven.

Hot Cross Buns

1>^ cups milk. >i cup currants and raisins

}i cup butter. mixed.

}4 teaspoon cinnamon. }i cup sugar.

1 quart flour. }4 yeast cake.

}i teaspoon salt. 1 egg.

1 teaspoon sugar (for yeast).

Scald the milk with the butter and sugar and
allow the mixture to cool till lukewarm. Work the

BREAD, ROLLS, MUFFINS, ETC. 121

yeast, with the teaspoon of sugar, till it liquifies, and
add it to the milk; add also the egg lightly beaten.
Put in the currants and raisins, then sift and add the
flour, salt and cinnamon. Knead to a dough the
same as for bread, and let it rise in a warm place free
from draughts till very light. Divide into portions
a little larger than biscuits, work till smooth, roll
into rounds and place on a greased baking-pan, a
little distance apart. Let them rise once more till
light, then bake in a moderate oven. Just before
baking mark a cross on top of each bun. When
nearly done brush over with milk or white of egg,
sprinkle with sugar and return to the oven for a
moment*

Riimford Whole Wheat Bread

3 cups fine whole wheat Milk or milk and water to

flour. mix to a light, soft

3 teaspoons Rumford Bak dough (about IK cups),

ing Powder. 2 teaspoons sugar it desired.

1 teaspoon salt.

Sift together twice the dry ingredients; place in a
large bowl and mix to a dough with the milk or
milk and water, mixing with either a spoon or knife.
When smooth turn into a greased pan and cover
with another pan inverted, unless the double round
sandwich pan is used, in which case fill the lower
section of pan. Let the bread stand five or ten
minutes, then bake in a steady oven, not too hot,
about forty-five minutes.

Rumford Dyspeptic Bread

1 pint flour. 2 rounding teaspoons Rum-

1 teaspoon salt. ford Baking Powder.

Milk and water to mix.

Sift together the flour, salt and baking powder,
and mix to a soft dough with the milk and water.
Knead two minutes, turn into a greased pan and

122 RUMFORD COMPLETE COOK BOOK

allow the bread to rise ten minutes before baking.
Bake slowly for forty minutes.

This bread can be eaten by those with weak digestion
who can not assimilate bread prepared vrith yeast.

Southern Egg Bread

1 pint white corn meal. 3 eggs.

1 teaspoon salt. 1 tablespoon melted butter.

2 teaspoons Rumford Bak- 1>^ cups milk.

ing Powder. 1 cup cold boiled rice.

Sift together the corn meal, salt and baking pow-
der; add the eggs well beaten, then the melted
butter, milk and rice. Beat thoroughly, pour into
a shallow, well-greased pan and bake half an hour
in a hot oven.

Com Bread

2 eggs. 3 heaping tablespoons flour.

}4 teaspoon salt. Yellow corn meal to form a

2 cups milk. batter.

3 tablespoons sugar. 2 heaping teaspoons Rumford

Baking Powder.

Beat the eggs well, add the salt, milk and sugar,
and beat in the flour and baking powder with enough
corn meal to form a soft batter; bake in shallow,
well-greased pans in a moderate oven about half an
hour. The exact quantity of corn meal can not be
given — usually about two cups will be sufficient.

Baked Brown Bread

2 cups Graham flour. 1 level teaspoon soda.

1 cup white flour. }4 cup sugar.

}^ teaspoon salt. 1 pint sour milk.

Sift the flour, salt and soda twice; add the sugar
and mix to a batter with the milk. Pour into a
well-greased pan and bake in a slow oven about forty
minutes.

BBEAD, BOLLS, MUFFINS, ETC. 123

Steamed Brown Bread

2 OTips Graham flour. X teaspoon salt.

1 cup yellow com meal. }^ cup molasses.

2 teaspoons Rumford Bak- ^ cup raisins.

ing Powder. 1 egg.

2 cups sweet muk.

Sift together the flour, corn meal, salt and baking
powder; add the raisins and molasses, and mix with
the beaten egg and milk.

Have ready well-greased tins with tightly fitting
lids, fill two-thirds full of the batter; grease and fit
on the covers, and steam three hours. The loaves
may be placed in the oven for a few minutes after
steaming, if a dry crust is desired.

Yeast Bread

yi cake compressed yeast. 1 teaspoon salt.

1 teaspoon sugar. Lukewarm water or milk
3 pints sifted flour. and water to mix (about

1 tablespoon lard or butter 2>^ cups).

Work the yeast and sugar together with the back
of a teaspoon till they become liquid; add three-
fourths cup of lukewarm water and a teaspoon of
flour, and stand aside in a warm place while the
flour is prepared.

Sift the flour and salt together into a large bowl
and rub in the shortening. Make a hollow in the
centre of the flour, pour in the yeast and add nearly
the remainder of the lukewarm liquid; knead till a
soft, elastic dough is formed, using the remainder of
the liquid if required. The exact quantity of liquid
can not be given, this depending on the quality of the
flour. Knead steadily and quickly for twenty min-
utes, working in all the dry flour and adding a little
more if the dough sticks to the bowl or the hands,
but avoid adding more than is absolutely necessary.

Cover the dough with a cloth, stand in a moder-
ately warm place free from draughts, and let it rise
till it has doubled its bulk. In the daytime, in a

124 RUMFORD COMPLETE COOK BOOK

warm kitchen, this will probably be about four
hours; at night, when the temperature is lower, the
bread will be ready to mould into loaves early in the
morning. Should it have risen fully before the cook
is ready to attend to it, the dough may be "cut
down" from the sides of the bowl and allowed to
eome up again. This will prevent over-raising, and
consequent souring.

In forming into loaves, turn the dough onto a
lightly-floured board, divide into portions, knead
slightly and put into greased pans; cover with a
cloth and allow the dough to double its bulk.

In baking bread have the oven only moderately
hot when the bread first goes in so as to allow it
to rise to its fullest extent; then increase the heat to
form a good crust, and, finally, reduce it again to
let the centre of the loaf cook thoroughly. Loaves
this size require about three-quarters of an hour to
bake and when done must be removed at once from
the pans and put where the air will circulate freely
around them till cold.

MEMORANDA

memorauda

WAFFLES, GRIDDLE CAKES, ETC.

Rumf Old Waffles

1 cup flour. 2 eggs.

% teaspoon salt. 1 cup milk

2 teaspoons Rumford Baking 2 tablespoons melted butter.

Powder.

Sift together the flour, salt and baking powder;
add the yolks of the eggs and milk, beating well so
as to make a smooth batter. Stir in the melted
butter and, at the last moment, put in the stiffly-
beaten whites of the eggs. Bake in hot, well-greased
waffle irons, turning the cakes just as soon as pos-
sible after the batter is put in all the compartments
of the iron.

Com Meal Waffles

^ cup corn meal. 1 teaspoon salt.

IK cups boiling water. 2 teaspoons Rumford Baking

1 cup milk. Powder.

% cup flour. % cup sugar.

2 eggs.

Cook the corn meal in the boiling water till quite
soft; add the salt and milk and set aside to cool.
Sift together flour, sugar and baking powder; add the
well-beaten eggs, then the corn meal mixture, with
more milk if necessary to make the batter thin enough
to pour. Bake in hot, well-greased waffle irons, and
serve as soon as cooked.

Cereal Waffles

1 cup cold, cooked oat- 2 eggs.

meal or other cereal. 1 cup milk.
1 cup Graham or entire 2 teaispoons Rumford Baking

wheat flour. Powder:

yi teaspoon salt.

Sift together the flour, salt and baking powder;
add the yolks of the eggs and the milk, then the cold
cereal, beating this in well to eliminate all lumps.

127

128 EUMFORD COMPLETE COOK BOOK

Beat the whites of the eggs to a stiff froth and fold
them gently into the batter. Cook at once in hot^
lightly-greased waffle irons.

Pound Cake Waffles

K cup butter. 1J4 cups flour,

1 cup fine granulated 1 teaspoon Rumford Baking

sugar. Powder.

5 eggs. }4 teaspoon salt.

1 teaspoon lemon or vanilla flavoring.

Beat the butter and sugar to a cream; add the
well-beaten yolks of the eggs, then the flour, salt
and baking powder sifted together. Put in the fla-
voring and beat the batter thoroughly. At the last
moment fold in lightly the whites of the eggs beaten
to a stiff froth, and cook as ordinary waffles.

Rye Griddle Cakes

2 cups rye flour. 1 teaspoon salt.
1 cup entire wheat flour. 2 eggs.

3 teaspoons Rumford Baking 1 pint milk.

Powder.

Sift together the two flours, salt and baking pow-
der; add the milk and then the eggs well beaten.
Beat thoroughly and cook at once on a hot, lightly-
greased griddle.

Com Meal Griddle Cakes

1 cup corn meaL ^ teaspoon salt.
Boilmg water. 1 tablespoon molasses (if

2 tablespoons flour. liked).
2 teaspoons Rumford Bak* 1 egg.

ing Powder. 1 cup milk.

Scald the com meal with just enough boiling water
to cover it. Let it stand five minutes, then add
flour, salt and molasses. Thin to a batter with the
beaten egg and milk, and add the baking powder

WAFFLES, GRIDDLE CAKES, ETC. 129

last, beating it in well. Cook at once on a hot,
well-greased griddle.

Rice Griddle Cakes

1 cup warm, boiled rice. 2 tablespoons melted butter.

y^ teaspoon salt. 2 eggs

1 cup milk. 2 tablespoons flour.

1 teaspoon Rumford Baking Powder.

Put the rice in a bowl and add to it the salt, milk,
butter and yolks of the eggs; then stir in the flour
sifted with the baking powder, and lastly add the
stiffly-beaten whites of eggs. Cook quickly on a hot,
greased griddle.

Potato Griddle Scones

3 cups flour. 2 tablespoons butter.

% teaspoon salt. 1 egg.

2 teaspoons Rumford Bak- About 1 cup milk.

ing Powder. 1 cup mashed potatoes.

Sift together the flour, salt and baking powder;
rub the butter in lightly, add the potatoes and mix
to a soft dough with the milk and beaten egg. Roll
out about three-quarters of an inch thick, cut into
three-cornered cakes and cook on a hot, well-greased
griddle.

Quick Buckwheat Cakes

IK <^ups buckwheat flour. 2 rounding teaspoons Rum-
1 cup white flour. ford Baking Powder.

1 egg. 1 teaspoon salt.

IX <^P'3 milk.

Sift together the buckwheat, flour, salt and bak-
ing powder; add the egg well beaten, also the milk
gradually. Beat well to remove any lumps, and
cook at once on a hot, greased griddle. Two table-
spoons of molasses may be added before baking,
if desired. This slightly sweetens as well as helps
to brown the cakes.

130 RUMFORD COMPLETE COOK BOOK

French Pancakes

1 cup floup. % teaspoon salt.

1 teaspoon Rumford Bak- 2 eggs.

ing Powder. \% cups milk.

Preserve.

Sift together the flour, salt and baking powder;
beat and add the eggs with the milk, being careful
that there are no lumps. Melt a teaspoon of butter
in a frying-pan, and when hot pour in enough batter
to just cover the bottom of the pan. Cook golden
brown, then turn and cook the other side. Spread
with the preserve and roll up and sprinkle with
sugar just before serving.

Cream Pancakes

2 tablespoons flour. yi teaspoon salt.
1 teaspoon Rumford Bak- 2 egg yolks,

ing Powder. 1 cup thin cream.

1 tal>lespoon sugar.

Sift together the flour, salt and baking powder;
add the yolks of the eggs, the cream and sugar.
Beat well, and cook at once on a hot, lightly-greased
griddle. Serve with sugar or maple syrup.

German Pancakes

1 tablespoon butter. 1 heaping tablespoon flour.

4 eggs. y^ teaspoon salt.

1 cup milk.

Separate the whites from the yolks of the eggs,
beat both thoroughly and add the flour and salt to
the yolks. When well mixed stir in the milk and,
at the last moment, fold in the stiffly-beaten whites.
Melt the butter in a large frying-pan, pour in the
batter and cook over a moderately hot fire till it
begins to set; then transfer the pan to a hot oven to
finish cooking. Turn onto a hot dish and serve with
apple sauce.

MEMORAIIDA

MEMORANDA

CAKE

IN cake making, perhaps even more than in any
other branch of cookery, special attention must
be paid not only to exact measurements, but to
correct methods of manipulation.

Flour, pulverized sugar and similar ingredients
must all be sifted once before measuring as they are
liable to "pack" in the sack or barrel in which they
are kept. Soda, spices and baking powder should
be stirred lightly and mixed before measuring, for the
same reason.

The ingredients used for cake making should always
be the best obtainable: best tub butter, fresh eggs,
fine granulated sugar and, preferably, pastry flour,
if perfect results are to be obtained. Flours vary in
thickening qualities, therefore the exact amount of
liquid can not always be stated.

There are three methods of mixing: stirring, beat-
ing, and cutting or folding.

In stirring, the spoon is not lifted from the bowl,
and the motion may be described as a circular one.

In beating, the object desired is to get all the air
possible into the mixture; the faster we beat the
more air will be incorporated in the batter, and the
cake in consequence will be lighter; but care must be
taken that after a cake is beaten, no stirring motion
is allowed, as this would undo the good already
accomplished.

The term "folding" applies more especially to the
mixing and blending of the whites of stiffly-beaten
eggs which are added just before putting the cake
batter in the pans. The motion is that of lifting the
batter from the bottom of the bowl, folding it over
the beaten whites, mixing them in and continuing the
process till the whites of eggs are no longer seen on
top of the batter. The whole process must be per-
formed with great care to avoid destroying the light-
ness of the air cells in either batter or eggs.

133

134 RUMFORD COMPLETE COOK BOOK

In beating butter and sugar to a cream, never
warm them nor the bowl, for if the warming is con-
tinued a little too long both flavor and texture of the
cake will sufifer. If the butter is very hard and it is
not convenient to leave it in a warm kitchen to soften
slowly, a tablespoon of boiling water may be added
to the butter and sugar in the bowl, to soften the
butter just enough to make it cream readily.

If whites and yolks of eggs are separated, add the
whites, well beaten, just before placing the cake in
pans. This method makes a lighter, flufBer cake, but
one which will dry sooner than if the yolks and whites
are beaten together.

Fruit should be washed and thoroughly dried
before being added to cake.

Most cake requires a moderately hot oven, but
should not be baked too quickly at first. As soon as
the cake has risen well the heat may be increased a
little to give a good crust. Cake is done as soon as it
shrinks a little from the sides of the pan. Another
test is to press the centre of the cake with the finger
and if firm to the touch, it is ready to come out of
the oven. Testing with a broom straw is also a safe
rule. If the straw after having been pressed well
into the centre of the cake comes out clean, the cake
is done. If sticky, bake a little longer*

Lemon Cake

2 scant cups sugar. 2 rounding teaspoons Rton-i
yi cup butter. ford Baking Powder.

3 eggs. Grated rind of 1 lemon.
1 cup milk. K teaspoon salt.

3 cups flour.

Beat the butter with half the sugar; add gradually
the remainder of the sugar together with the well-
beaten eggs. Next, put in the grated lemon, then
the milk, and lastly the flour sifted with the salt and
baking powder. Bake about forty minutes in a
moderate oven, and cover with lemon frosting.

CAKE 135

Ckocolate Lool Cake

1}4 cups sugar. 2 cups flour.

^ cup butter. 2 teaspoons Rumf ord Baking

2 eggs. Powder.

1 cup milk. 1 teaspoon vanilla extract.

2 squares chocolate.

Beat to a cream one cup of the sugar with the
butter; add the eggs well beaten, th^i half a cup of
the milk and the vanilla. Sift together the flour and
baking powder, and beat them into the other ingredi-
ents. Put the remainder of the sugar and milk, with
the chocolate, into a saucepan and cook till the
chocolate is dissolved; add to the cake batter, beat
well, and bake in a moderate oven about three-
quarters of an hour.

Coffee Chocolate Cake

% cup butter. K *up strong coffee.

2 cups sugar. 3 cups flour.

2 eggs. 2 teaspoons Rumford Baking

yi cup milk. Powder.

1 square chocolate. ^ teaspoon salt.

1 teaspoon vanilla extract.

Beat the butter and sugar till light and creamy,
adding the well-beaten yolks of the eggs as soon as
the butter and sugar are well mixed; then put in the
chocolate, which has been softened by standing over
hot water, the cofiEee and milk. Add the flour, bak-
ing powder and salt sifted together, and then the
vanilla. Beat vigorously and at the last moment
before baking fold in the stiffly-beaten whites of the
eggs. Bake about three-quarters of an hour in two
loaf-cake pans, having the oven moderately hot.
Frost, if desired.

White Cake

1 cup butter. J^ teaspoon salt.

2 cups pulverized sugar. 2 teaspoons Rumford Baking

1 cup milk. Powder.

2 cups flour. 7 egg whites.

Beat the butter and sugar to a cream; add the milk,
then the flour, salt and baking powder sifted together;

136 EUMFORD COMPLETE COOK BOOK

fold in very gently the stiffly-beaten whites of the
eggs and turn into a greased pan. Bake in a moder-
ate oven about three-quarters of an hour.

Sultana Cake

2 cups flour. }4 cup sugar.

2 teaspoons Rumford Bak- }i cup sultana raisins.

ing Powder. 1 egg.

}i teaspoon salt. }i cup chopped citron or

yi cup outter. lemon peel.

About ^ cup milk.

Sift together the flour, salt and baking powder; rub
in the butter and then add the sugar, raisins and
citron. Beat the egg well, and add it with the milk.
Turn into a well-greased pan, and bake about forty-five
minutes.

Honey Cake

yi cup butter. 2 cups flour.

}4 cup sugar. 1^ teaspoons Rumford Bak-

2 eggs. ing Powder.

1 cup honey. }4 teaspoon salt.

Beat the butter and sugar till creamy; add the eggs
well beaten, then the honey, and lastly the flour
sifted with the baking powder and salt. Bake in a
loaf-cake pan in a moderate oven about forty minutes.

Gold Loaf Cake

}4 cup butter. }^ cup milk.

1 cup fine granulated IK cups flour.

sugar. 2 teaspoons Rumford Baking

7 egg yolks. Powder.

X teaspoon vanilla flavoring.

Beat the butter and sugar till creamy; add the
yolks of eggs beaten till thick and then put in the
milk. Sift together the flour and baking powder
twice and add to the other ingredients with the
flavoring; beat well and pour into a pan with loose
bottom or removable sides. Bake in a moderate
oven about three-quarters of an hour.

CAKE 137

Nut Cake

% cup butter. 2)4 cups flour.

1 cup suear. 2 teaspoons Rumford Baking

6 egg yolks. Powder.

K cup milk. yi teaspoon salt.

1 cup chopped nuts. 1 teaspoon almond extract.

Beat the butter and sugar to a cream; add the well-
beaten yolks of the eggs, then the milk, chopped nuts
and extract. Sift together the flour, baking powder
and salt and add to the other ingredients. Bake in
a loaf-cake pan in a moderate oven about forty
minutes.

Cornstarch Cake

% cup butter. \% cups flour.

1 cup sugar. % teaspoon salt.

% cup milk. 2 teaspoons Rumford Baking

% cup cornstarch. Powder.

6 egg whites.

Cream the butter and sugar well together; add the
milk, then the cornstarch and flour sifted with the
salt and baking powder. Add lastly the whites of the
eggs beaten to a stiff froth. Bake about forty-five
minutes in a moderate oven, using rather shallow
pans.

Devil Cake

% cup butter. 1 cup cold water.

2 cups sugar. 1 square unsweetened choco-

3 cups sifted flour. late.

3 level teaspoons Rumford 4 egg whites.

Baking Powder. 1 teaspoon each vanilla and
% teaspoon ground cloves. lemon extracts.

% teaspoon ground nutmeg.

Cream the butter, add the sugar and beat together
for five minutes. Sift together flour, baking powder
and spices and add them to the butter and sugar
with the water. Melt the chocolate in a cup over
boiling water and beat into the cake with the flavor-
ing. Then fold in the whites of the eggs beaten to

138 BUMFORD COMPLETE COOK BOOK

a stiflf froth. Bake in a greased pan in a moderate
oven from thirty to forty-five minutes. Cover with
boiled frosting.

Poor Blan's Cake

1 cup sugar. 2 teaspoons Rumford Baking

1 egg. Powder.

2 tablespoons butter. 1 teaspoon vanilla or other

1 cup milk. extract.

2 cups flour.

Beat the egg and sugar together till light; add the
milk, then the melted butter and extract. Sift the
flour and baking powder twice, add the liquid mix-
ture to them and beat well. Bake about forty-five
minutes in a moderate oven.

Pound Cake

2 cups butter. 4 scant cups pastry flour.
2 cups granulated sugar. X grated nutmeg.

10 eggs. X teaspoon salt.

Beat the butter and sugar till very light and
creamy; add the well-beaten yolks of eggs. Sift to-
gether twice the flour, salt and nutmeg and add a
Uttle at a time. Whip the whites of eggs till very
stiff and fold them into the cake batter as gently as
possible.

Line cake pans with paper, fill two-thirds full with
the batter, and bake in a moderate oven about one
and one-half hours.

Plain Cocoanut Cake

J4 cup butter. 1 cup cocoanut fresh or

1 cup sugar. dried.

2 eggs. }i teaspoon salt.
}i cup milk. 2 cups flour.

2 teaspoons Rumford Baking Powder.

Beat the butter with half the sugar; add the well-
beaten eggs and remaining sugar^ then the milk and
cocoanut and, lastly, the flour, salt and baking
powder sifted together. Beat well, and bake either

CAKE 139

as a loaf or layer cake. If fresh-grated cocoanut is
used a little less milk will probably be required.

Inexpensive Fruit Cake

2 cups flour. 1 teaspoon ground cinnamon.

2 teaspoons Rumford Bak* % cup butter.

ing Powder. 1 cup sugar.

X teaspoon ground cloves. 1 cup milk.

14 teaspoon ground nut- 1 egg.

meg. }i cup raisins.

% teaspoon salt. y^ cup currants.

Sift together the flour, salt, spices and baking
powder; rub in the butter and add the sugar and
fruit. Mix to soft dough with the egg and milk,
and bake in a loaf-cake pan in a moderate oven
about three-quarters of an hour.

White Fruit Cake

1 cup butter. 1 cup milk.

2 cups sugar. 6 egg whites.
1 cup grated cocoanut. 3 cups flour.
IK cup'^ blanched and K teaspoon salt.

chopped almonds. 2 teaspoons Rumford Baking

K cup mixed candied peel, Powder,

cut small.

Beat the butter and sugar to a cream; add the
cocoanut, almonds and peel, and then the milk. Beat
the whites of the eggs to a stiflf froth and add with
the flour, salt and baking powder sifted together,
folding them in as gently as possible. Bake in loaf-
cake pans in a steady oven about forty-five minutes.

Rich Fruit Cake

li pound butter. K c^P molasses.

1 pound brown sugar. ' y% ounce cloves.

8 eggs. % ounce cinnamon.

2 pounds raisins. X ounce mace.
2 pounds currants. 4 cups flour.

1 pound citron chopped 1 wineglass sherrv.

very fine. 1 wineglass brandy.

Beat the butter and sugar till light and creamy;
add the eggs thoroughly beaten, then the raisins

140 RUMFORD COMPLETE COOK BOOK

(seeded) and currants well washed and dried. Chop
the citron — or pass it through a meat chopper —
and add to the other ingredients with the molasses
and ground spices. Sift and add the flour and,
lastly, stir in the sherry and brandy. Bake in cake
pans lined with two thicknesses of greased paper to
protect the cake from too great heat. Bake very
slowly about four hours.

Wedding Fruit Cake

1 pound citron. 6 eggs.

1 pound candied apricots. 1 pound flour.

1 pound candied pineapple. 1 teaspoon Rumford Baking
1 pound candied cherries. Powder.

3 pounds seeded raisins. 2 teaspoons cinnamon.

ly^ pounds currants. j^ teaspoon cloves.

}i pound butter. 1 nutmeg.

}^ pound brown sugar. K teaspoon salt.
}4 cup brandy.

Cut the citron, apricots and pineapple in large
pieces, leaving the cherries whole. Seed the raisins,
and wash and dry the currants. Cream the butter
and sugar, add the yolks of eggs well beaten, then
the fruit, also the flour, salt, baking powder and
spices sifted together; put in the brandy and mix
all thoroughly. Last of all add the stiflly-beaten
whites of the eggs. Turn into greased cake pans and
steam five hours; afterwards bake very slowly for
one hour to slightly dry the cake.

Yorkshire Parkin

1}4 cups flour. f< cup sugar.

2 cups oatmeal. 2 teaspoons Rumford Baking

1 cup molasses. Powder.

1 egg. 1 teaspoon soda.

y^ cup butter. 1 teaspoon ground ginger.

}^ cup milk.

Sift together the flour, baking powder and ginger,
and then add the sugar and oatmeal. Heat the but-
ter and molasses to the boiling point, add to the
dry ingredients with the egg and milk, add also the

CAKE 141

soda dissolved in a tablespoon of hot water. Beat
well, turn into a well-greased, shallow pan and bake
slowly about one and one-half hours.

Scotch Shortbread

3 cups flour. 1 cup sugar.

2 cups butter. 1 ounce blanched almonds.

Sift the flour twice and rub in the butter with the
hands; add the sugar and knead and mix, either on
a board or in a bowl, till a dough is formed. Do not
add either egg or milk, as the butter softens from the
mixing and will bind the ingredients together. Roll
the dough rather thinly, cut into rounds or ovals and
press a few almonds into each. Place on a flat baking-
pan, and bake in a slow oven till golden brown.

Quick German Coffee Cake

2yi cups sifted flour. 1 egg.

1 teas|>oon salt. 1>^ cups milk.

2 heaping teaspoons Rum- Melted butter.

ford Baking Powder. Cinnamon and sugar to
2 tablespoons sugar. sprinkle over the top.

Sift together the flour, salt and baking powder;
add the sugar and mix all to a soft dough with the
beaten egg and milk. Beat well and turn into a
greased biscuit pan; spread evenly, brush over with
melted butter and sprinkle with cinnamon and sugar.
Bake in a moderate oven about twenty-five minutes.

German Apple Cake

2 cups flour. 3 tablespoons butter.

}i teaspoon salt. 1 egg.

2 level teaspoons Rumford About 1 cup milk.
Baking Powder. Apples.

Sugar.

Sift together the flour, salt and baking powder;
rub in the butter and mix to a light dough with the
beaten egg and milk. Roll out about half an inch

142 RUMFORD COMPLETE COOK BOOK

thick and lay on a greased, shallow baking-pan.
Pare and core the apples, cut into eighths, lay the
pieces on the dough and sprinkle with sugar to taste.
Bake about half an hour in a moderate oven, and
serve hot with whipped cream.

Plain Sponge Cake

3 eggs. 1 teaspoon Rumford Baking
1 cup sugar. Powder.

yi cup hot water. yi teaspoon salt.

1 cup sifted flour. Grated rind of half a lemon.

Beat the eggs, with half the sugar, till they thicken;
add the water and remainder of the sugar, and beat
again. Put in the grated lemon rind, then the flour
sifted with the salt and baking powder, folding these
in as gently as possible. Bake about thirty minutes
in a shallow pan that has been greased and floured.

Old-fashioned Sponge Cake

10 eggs. lyi cups flour.

2 cups flne granulated 1 teaspoon of any desired

sugar. flavoring.

Separate the whites from the yolks of the eggs and
beat the yolks with the sugar till they are thick and
ropy. Next, beat the whites till stifiE and add them
with the flavoring. As soon as mixed fold in the
flour very gently, mixing just enough to blend it
with the other ingredients. Butter a deep cake pan
and sprinkle with flour, shaking off all that does not
cling to the pan. Pour the cake batter into the pan,
filling it not more than two-thirds, and bake in a
moderately quick oven about three-quarters of an
hour.

Haeapple Cake

5 eggs. X pound glao^ pineapple.

1 cup pulverized sugar. 1 cup pastry flour.

Put the eggs and sugar into a large bowl and beat
till very thick. Sift the flour twice and add it to
the eggs and sugar. Cut the fruit into shreds, toss

CAKE 143

in flour to keep them separate, and add to the cake;
mix lightly and pour into a shallow pan lined with
greased paper. Bake from twenty minutes to half
an hour in a moderately hot oven. Frost when cold,
if desired.

JeUy Roll

3 eggs. 1 cup flour.

1 cup sugar. 1 teaspoon Rumford Baking

3 tablespoons cold water. Powder.

}i teaspoon salt.

Beat the eggs and sugar till quite thick; add the
water, then the flour, salt and baking powder sifted
together twice. Line a shallow pan with greased
paper, pour in the batter evenly, and bake in a quick
ov^n about twelve minutes. Turn out onto a cloth
or paper sprinkled with sugar, tear off the paper and
spread with jam or jelly. Roll up quickly.

Eggless Cake

}4' cup butter. 2 teaspoons Rumford Baking
\j4 cups sugar. Powder.

1 cup milk. 1 cup currants or raisins.
3 cups flour. }i teaspoon mixed spices.

^ teaspoon salt.

Beat the butter and sugar till light and creamy;
add the milk, then the fruit and, lastly, the flour,
salt, baking powder and spices sifted together. Turn
into a greased pan and bake in a slow oven about
one hour.

Orange-Cocoanut Cake

2 cups sugar. Juice and grated rind of
1 cup butter. 1 orange.

3 egg whites. 2 cups flour.
5 yolks. K cup water.

lyi teaspoons Rumford Baking Powder.

Beat the butter and sugar to a cream; add the
yolks of eggs and water, then the juice and rind of
the orange; next, the flour and baking powder sifted
together, and fold in very gently the stiflly-beaten

144 BUMPORD COMPLETE COOK BOOK

whites of the eggs. Bake twenty minutes In a hot
oven in layer-cake pans, and put the layers together
with Orange and Cocoanut Filling.

Plain Loaf Cake

3^ cup butter. 1 teaspoon lemon or

1 cup sugar. vanilla extract

2 eggs. 2 cups flour.

H cup milk. 2 level teaspoons Rumford

Baking Powder.

Beat the butter and sugar till light and creamy; add
the well-beaten eggs, then the milk and flavoring extract,
and, lastly, the flour and baking powder sifted together.
Beat well, and bake in a loaf-cake pan about forty-five
minutes.

Lily Cake

J^ cup butter. 2>^ teaspoons Rumfor4 Bak«

1 cup sugar. ing Powder.

% cup milk. % teaspoon lemon extract.

\% cups flour. ^ teaspoon vanilla extract.

3 egg whites.

Cream the butter gradually and add the sugar;
next, the milk and flavorings, then the flour sifted
with the baking powder and beat well. Add the
whites of the eggs whipped to a sti£E froth and bake
in layers twenty minutes. Fill with Prune Almond
Filling.

Lady Baltimore Cake

\yi cups fine granulated Z cups flour.

sugar. 2 teaspoons Rumford Baking
1 scant cup butter. Powder.

1 cup milk. 6 egg whites.

Beat the butter and sugar till very light and
creamy; add the milk alternately with the flour with
which the baking powder has been sifted,. Beat
thoroughly, and add the stiflly-beaten whites of the
eggs. Bake about forty minutes in two lightly-
greased pans, and fill with Lady Baltimore Filling.

CAKE 145

Fig Layer Cake

J^ cup butter. % cup finely-chopped figs.

1 cup sugar. 2 cups flour.

1 egg. y^ teaspoon salt.

1 cup milk. 2 teaspoons Rumford Baking

Powder.

Beat the butter and sugar till creamy; add the
beaten egg and milk, then the figs and, lastly, the
flour, salt and baking powder sifted together. Bake
in layers about twenty minutes, and fill with Fig
Filling.

Cofiee Layer Cake

yi cup butter. 2 cups flour.

1 cup brown sugar % teaspoon mixed spices.

2 eggs. X teaspoon salt.

X cup molasses. 2 teaspoons Rumford Baking

yi cup made coffee. Powder.

Beat the butter and sugar till creamy; add the
6ggs, then the molasses and coffee and, lastly, the
flour, salt, spices and baking powder sifted together.
Bake in layers about twenty minutes, and put to-
gether with frosting.

Marshmallow Cake

1 cup sugar. 2% cups flour.

yi cup butter. 2 teaspoons Rumford Baking

2 eggs. Powder.

1 cup milk. yi teaspoon salt.

1 teaspoon vanilla extract.

Beat the butter and sugar to a cream; add the
yolks of the eggs well beaten, the milk, and then
the flouTy salt and baking powder sifted together
twice. Next, put in the vanilla and beat the cake
well; then fold in gently the whites of the eggs whipped
to a stiff froth. Bake in two layer-cake pans about
twenty minutes, and put together with Marshmallow
Filling.

146 EUMFORD COMPLETE COOK BOOK

White Layer Cake

yi cup butter. 1 teaspoon Rumford Baking

\yi cups sugar. Powder.

yi cup milk. >3 teaspoon salt.

\}i cups flour. 1 teaspoon flavoring extract*

4 egg whites.

Beat tho butter and sugar to a cream; add the
milk and flavoring, then the flour, salt and baking
powder sifted together. Beat very thoroughly, and
then fold in very gently the stiffly-beaten whites of
the eggs. Bake about twenty minutes in layer-cake
pans, putting the layers together with any desired
filling.

Layer Cake No. 1

yi cup butter. 3 cups flour.

2 cups sugar. 2 teaspoons Rumford Baking

4 eggs. Powder.

1 cup cold water. yi teaspoon salt.

1 teaspoon vanilla.

Beat the butter and sugar till creamy; add the
yolks of the eggs well beaten, then the water and
flavoring and, next, the flour, salt and baking pow-
der sifted together. Beat the whites of the eggs to
a stiff froth and add them last. Bake about twenty
minutes in layer-cake pans, and put together with
any desired filling.

Layer Cake No. 2

2 eggs. % teaspoon salt.

1 cup sugar. 2 teaspoons Rumford Baking
yi cup water or milk. Powder.

2 cups flour. 1 teaspoon flavoring extract

Beat the eggs and sugar till light and frothy; add
the water or milk, then the flour, salt and baking
powder which have been sifted together twice. Add
the flavoring and bakei about twenty minutes in
greased layer-cake pans, and put together with any
desired filling:

This cake dries more quickly than one in which
butter is used.

CAKE 147

Date Lunch Cake

}i cup butter. 3 cups flour.

1 cup sugar. }4 teaspoon salt.

2 eggs. 2 teaspoons Rumford Baking
1 cup milk. Powder.

\y^ cups dates, stoned and cut in pieces.

Beat the butter and sugar till light; add the eggs
well beaten, then the dates, milk and, lastly, the
flour, salt and baking powder sifted together. Beat
well, and bake in a shallow, greased pan in a quick
oven. Cut in squares before serving.

English Walnut Cake

yi cup butter. 1 level teaspoon cinnamon.

1 cup sifted powdered % teaspoon cloves.

sugar. }i teaspoon nutmeg.

6 egg yolks. 1 cup English walnuts,

2 level tablespoons sifted finely chopped.

cocoa. 1 cup soft bread crumbs.

2 teaspoons Rumford Baking Powder.

Cream the butter, add the sugar, and the yolks
of the eggs well beaten, then the cocoa and ground
spices sifted together; put in next the walnuts, and
beat all thoroughly. Stir in the bread crumbs with
which the baking powder has been mixed, and fold
in lightly the whites of the eggs beaten till stiff and
dry. Bake at once in layer-cake pans, and put the
layers together with Orange Walnut Filling.

Layers for Mocha Cake

K cup butter. 2}4 cups flour.

2 cups sugar. yi teaspoon salt.

K cup milk. 2 teaspoons Rumford Baking

1 teaspoon vanilla extract. Powder.

6 egg whites.

Beat the butter and sugar to a cream; add the milk
and vanilla, then the flour, salt and baking powder
sifted together and, lastly, fold in very gently the

148 RUMFORD COMPLETE COOK BOOK

whites of the eggs beaten to a stiff froth. Bake ii^
layer-cake pans, and fill with Mocha Filling.

Queen Cakes

1 cup butter. 3 cups flour.

2 cups sugar. yi teaspoon salt.

4 eggs. 2 teaspoons Rumford Baking

1 cup seeded raisins. Powder.

1 cup milk.

Beat the butter and sugar to a cream; add the
yolks of the eggs well beaten, the fruit and milk, and
then the flour with which the salt and baking powder
have been sifted. Lastly, fold in gently the whites
of the eggs beaten to a stiff froth. Bake in a hot
oven in well-greased fancy pans about twelve minutes.

Lady Fingers

2 egg yolks. yi cup pastry flour.

3 egg whites. y^ teaspoon salt.

]/^ cup powdered sugar. y^ teaspoon vanilla extract.

Beat the whites of the eggs till very stiff, adding
the sugar gradually. Then add the well-beaten yolks
and the vanilla; fold in very gently the flour sifted
with the salt. Force the mixture through a pastry
bag onto a greased, flat pan; sprinkle well with sifted
sugar, and fake eight minutes in a moderate oven.

New Year's Cakes

1 quart flour. 1 cup butter.

1 teaspoon salt. 2 cups sugar.

3 teaspoons Rumford Bak- 1 tablespoon caraway seeds,
ing Powder. 1 egg.

IK c^ps milk.

Sift together the flour, salt and baking powder; rub
in the butter with the fingers, then add the sugar and
seeds and mix to a light dough with the egg, and the
milk slightly warmed. Knead till smooth, roll thinly
and cut into any desired shape. Bake on flat tins in
a hot oven about fifteen minutes.

CAKE 149

Queen Eclairs

^ cup water. 3 eggs.

1 tablespoon butter. 1 teaspoon Rumford Baking
f< cup nour. Powder.

fi teaspoon salt.

Put the water and butter into a saucepan and
allow them to boil; stir in the flour and salt and cook
till the mixture forms a stiff paste and leaves the
sides of the saucepan clean. Cool slightly, and beat
in the eggs one at a time. Add the baking powder
last, and force the mixture through a pastry bag onto
flat, greased pans, in pieces about the width of two
fingers and length of one. Bake slowly till quite
light. Cool, make an incision in the side of each
eclair and fill with whipped cream or custard. They
may be iced, if desired, with Chocolate or Coffee
Frosting.

Jairy Cones

6 egg yolks. 1 cup chopped English wal-

3 tablespoons sugar. nut meats.

2 tablespoons flour. Whipped cream, sweetened

and flavored.

Beat the yolks of the eggs with the sugar; add the
flotir, then the nuts and spread as thinly as possible
on greased, flat baking-tins. Bake about seven
minutes, and while still warm cut into squares and roll
each in the form of a cone. When wanted for use
fill with the sweetened and flavored whipped cream.

Cream Puffs

1 cup boiling water. ly^ cups flour.

}i teaspoon salt. 4 eggs.

14 cup butter. Whipped cream or custard.

Bring the water, salt and butter together to boil-
ing point; stir in the flour and cook till the mixture
leaves the sides of the saucepan clean. When cooled,
add the eggs one at a time, beating each one in
thoroughly; drop by tablespoonfuls some distance
apart on greased baking-pans, and bake half an hour
in a steady oven. When cold, split and fill with
sweetened cream or thick custard.

150 BUMFORD COMPLETE COOK BOOK

Pecan Sticks

% cup butter. \}4 cups flour.

^ cup sugar. }4 teaspoon salt.

2 eggs. 1}4 teaspoons Rumford Bak«

}4 cup milk. ing Powder.

1 cup shelled pecan nuts.

Beat the butter and sugar to a cream; add the
eggs well beaten, the milk and nuts, and then the
flour, salt and baking powder sifted together. Beat
thoroughly, and bake in greased finger-roll pans.
When cold, cover the tops with a white frosting into
which a few extra nuts have been stirred.

Moon Cakes

K cup butter. }4 teaspoon ^alt.

j4 cup sugar. \}4 cups flour.

2 eggs. 1 teaspoon Rumford Baking
j4 cup blanched and Powder,

chopped almonds.

Beat the butter and sugar to a cream; add the well-
beaten eggs, then the almonds and, lastly, the flour,
salt and baking powder sifted together. Bake in a
hot oven in lightly-greased, crescent-shaped pans.
Frost, if desired.

Rollemups

2 cups flour. 1 cup milk.

14 teaspoon salt. X cup maple sugar, or

2 teaspoons Rumford Bak- }i cup brown sugar and

ing Powder. }i teaspoon ground cin-

2 tablespoons butter. namon.

1 egg-
Sift together the flour, salt and baking powder; rub
in the butter, add the sugar and mix to a soft dough
with the egg and milk. Roll half an inch thick on a
floured board, sprinkle with the maple sugar — or
brown sugar and cinnamon — and roll into a long roll.
Press the edges closely together and cut into three-
fourths inch slices with a sharp knife and lay cut side
down on a greased pan. Bake about twenty minutes
in a quick oven.

M£MORA]!n>A

MEMORAIIDA

CAKE FILLINGS, FROSTINGS AND ICINGS

Fig FiUing

1 pound figs. 2 tablespoons sugar.

1 cup water. Juice of 1 lemon.

Pass the figs through the medium cutter of a meat
chopper, add the water and sugar, and cook till they
form a thick pulp. Add the lemon juice, beat well
and, when cool, spread between the layers of cake.

Almond Filling

3 egg yolks. ^ cup almonds, or

2 cups confectioners* sugar. }4 cup almond paste.
1 teaspoon coffee extract.

Beat the yolks of the eggs till thick, add the sugar
thoroughly sifted, then the almonds passed through
the finest knives of a meat chopper, or, better still,
use almond paste. Flavor with the coffee extract,
and spread between layers of cake.

Maple Filling

1 cup thin cream. 2 cups scraped maple sugar.

y^ cup chopped nuts.

Cook the cream and maple sugar slowly till they
thicken; remove from the fire, add the nuts, and beat
till creamy before filling the cake.

Orange and Walnut Filling

14 pound English walnuts. Juice and pulp of 1 orange.
1 cup powdered sugar.

Shell the nuts, reserving a few unbroken halves for
the top of the cake. Put the orange pulp and juice

153

154 RUMFORD COMPLETE COOK BOOK

into a bowl, add the sugar, cook three minutes, cool,
and then beat till it thickens; add the chopped nuts
and spread between layers of cake. Frost the top
with Plain Orange Icing, and decorate with the halves
of nuts.

Orange and Cocoanut Filling

1 egg. 1 cup crated cocoanut.

1 cup whipped cream. Grated rind of 1 orange.

X cup powdered sugar. Juice of 1 orange.

Beat the egg until light, add the whipped cream
and sugar, then the orange rind, cocoanut and orange
juice. Spread between and on top of layers of cake.

Portsmouth Orange Filling

1 cube cut sugar. 2 tablespoons water.

1 orange. About 2 cups confectioners'

Juice of 1 lemon. sugar.

Rub the sugar over the rind of the orange, then
dissolve the sugar with the juice of the lemon and
water, and strain; add the confectioners' sugar, using
enough to make a thick icing. Spread the icing
between the layers of cake and imbed in it very thin
slices of orange, skinned and seeded. Cover with
more of the icing, and decorate with sections of
tangerine or glac6 oranges.

Lady Baltimore Filling

2 cups granulated sugar. 2 egg whites.

1 cup water. 1 cup chopped raisins,

1 cup chopped nuts.

Boil the sugar and water five minutes, pour the
boiling syrup over the whites of the eggs which have
been beaten till stiff, and set aside half of the mixture
for the frostiiig. Add the raisins and nuts to the
remainder and use for the filling.

CAKE FILLINGS, PROSTTNGS AND ICINGS 156

Mocha FUling axid Frostiiig

6 tablespoons butter. 4 tablespoons dry cocoa.

2 cups confectioners* 3 tablespoons liquid coffee,

sugar. I teaspoon vanilla extract.

Beat the butter to a cream, adding, one cup of the
sugar; then sift and add the cocoa. Beat well, put
in the coffee and remaining sugar, and then the
vanilla. Spread between and on top of layers of
cake.

Caramel Nut Filling

1 cup thin cream. 1 cup brown sugar.

1 cup nuts, coarsely chopped.

Cook the cream and sugar slowly till they begin to
thicken. Remove from the fire, stir until creamy,
add the nuts and spread between layers of cake.

Marslunallow Filling

^ cup sugar. yi pound marshmallows.

yi cup muk. 2 tablespoons boiling water.

1 teaspoon vanilla.

Put the sugar and milk into a saucepan, bring to
the boiling point and boil six minutes without stir-
ring. Melt the marshmallows in a double boiler, add
the boiling water and cook till smooth; then add the
hot 83a*up, beating while adding. Add the vanilla
and beat till cool enough to spread. Use for both
filling and frosting.

Prune Almond Filling

1 cup sugar. 1 egg white.

yi cup boiling water. 14 cup prunes.

yi cup blanched almonds.

Boil the sugar and water together, without stirring,
till a little lifted on a spoon forms a thread, and pour
this over the beaten white of the egg, beating while
adding. Add the prunes which have been cooked till
softy stoned and cut in pieces; also the almonds.

156 BUMFOBD COMPLETE COOK BOOK

blanched and chopped. When cold spread between
layers of cake.

Chocolate Ftosting

2 squares chocolate. 3 tablespoons boiling

6 tablespoons confec- water,

tioners' sugar.

Melt the chocolate in a double boiler, add the sugar
and water and cook gently till smooth. Cool, and
spread on cake.

Lemon Frosting

Juice of 2 lemons. About 2^ cups powdered

sugar.

Strain the juice of the lemons into a bowl and add
the sugar, finely sifted, imtil thick enough to spread.
The exact quantity of sugar will depend on the size
of the lemons. Pour over the top of the cake, and
spread and smooth with a thin-bladed knife that has
been dipped in water.

Boiled Frosting

1 cup granulated sugar. 1 egg white.

yi cup hot water. % teaspoon cream of tartar.

1 teaspoon flavoring.

Boil the sugar and water together, without stirring,
till they form a thread when a little is lifted from the
pan; beat the white of the egg, add the cream of
tartar and pour the hot syrup over them, beating
while doing so. Add the flavoring, aiid beat till thick
enough to spread.

Plain Orange Icing

Grated rind and strained About \}i cups powdered
juice of 1 orange. sugar.

Put the rind and juice of the orange into a bowl,
add the sugar (sifted) till the mixture is thick enough

CAKE FILLINGS, FROSTINGS AND ICINGS 157

to spread. Beat well and pour over the cake.
Smooth with a thin-bladed knife that has been dipped
in water.

Cofiee Icing

% cup strong, clear coffee. 2 cups granulated sugar.
2 teaspoons vanilla extract.

Cook the coffee and sugar together till a little
dropped in cold water forms a soft ball. Cool, add
the vanilla, and beat till stiff enough to spread.

Opera Caramel Icing

\yi cups brown sugar. 1 tablespoon butter.

K cup thin cream or milk. Flavoring.

Put the sugar, cream (or milk) and butter into a
saucepan and cook gently till a little dropped in cold
water forms a soft ball. Remove from the fire, cool,
add the flavoring, and beat till thick enough to spread.

Fondant Icing

2 cups granulated sugar. 1 cup boiling water.

Flavoring.

Put the sugar and water together in a saucepan
and stir till the sugar is dissolved. Then put over
the fire and cook, without stirring or shaking, till a
little dropped in cold water forms a soft ball. Re-
move at once from the fire and cool, still without
stirring as this would cause the sugar to grain.
When cool add the flavoring, beat till creamy, then
knead with the hands till very smooth. This creamy
fondant is better if allowed to stand a few days
before using, and will keep indefinitely if covered
with a damp cloth or waxed paper. When required

158 RUMFORD COMPLETE COOK BOOK

for use put the desired quantity in a bowl over hot
water, and melt till soft enough to spread.

Bflilk Frosting

IH cups sugar. K cup milk.

1 teaspoon butter. >^ teaspoon vanilla.

Melt the butter in a saucepan, then add sugar and
milk. Boil gently, without stirring, for thirteen min-
utes. Beat until stifif enough to spread; then add
flavoring, and spread over cake.

MEMORAHI^

MEHORAIIDA

GINGERBREAD, COOKIES, DOUGH-
NUTS, ETC.

Dark Gingerbread

K cup butter. 2 cups flour.

1 cup molasses. y^ teaspoon salt.

1 egg. 2 teaspoons ground ginger.

2 tablespoons milk. 2 teaspoons Kumford Baking

Powder.

Heat the butter till hissing, pour it into a bowl in
which the molasses has already been measured, add
the egg and milk, and mix lightly. Sift together the
flour, salt, ginger and baking powder, and stir in the
liquid ingredients, beating and stirring only enough
to blend. As soon as smoothly blended pour into
two shallow, well-greased pans, and bake twenty
minutes in a moderately hot oven.

Soft Gingerbread

1 cup New Orleans % teaspoon ground cinna-

mclasses. mon.

1 cup sugar. 1 cup water.

% cup butter, melted. 4 cups flour.

1 teaspoon ground ginger. % teaspoon salt.
1 teaspoon soda.

Stir the molasses, sugar and butter together; add
the water, then the flour, salt, soda and spices sifted
together, and beat hard. Bake in two well-greased
pans in a moderate oven about half an hour.

Fruit Gingerbread

y^ cup butter. 2 teaspoons Rumford Baking

1 cup sugar. Powder.

2 eggs. 1 cup seeded raisins.

1 cup molasses. y^ cup chopped lemon or

3 cups flour. orange peel.

Xyi teaspoons ginger. % cup milk or cold coffee.

Beat the butter and sugar till light and creamy;
add the beaten yolks of the eggs, then the raisins, peel,

161

162 RUMFOBD COMPLETE COOK BOOK

molasses and coflfee, also the flour with which the gin-
ger and baking powder have been sifted. Then add
the whites of the eggs beaten to a stiff froth. Bake
in well-greased pans in a moderate oven.

Dropped Cookies

X cup butter. f< cup currants.

1 cup sugar. 3 cups flour.

2 eggs. 2 teaspoons Rumford Baking
]4 cup milk. Powder.

% cup molasses. 1 teaspoon ground cinnamon.

% teaspoon ground cloves.

Beat the butter and sugar to a cream; add the well-
beaten eggs, then the milk, molasses and currants
and, lastly, the dry ingredients well sifted together.
Drop by spoonfuls on greased pans, some distance
apart. Bake about ten minutes in a moderate oven.

Seed Cookies

1 cup butter. 3 cups flour.

2 cups sugar. % teaspoon salt.

2 eggs. 2 teaspoons Rumford Baking

% cup water. Powder.

2 tablespoons caraway seeds.

Cream the butter and sugar together; add the well-
beaten eggs and water. Sift together and add the
flour, salt and baking powder, and then the seeds.
Turn onto a well-floured board, roll out thinly, cut
into rounds and lay on greased, flat pans. Bake
about ten minutes in a moderate oven.

Chocolate Cookies

% cup butter. X cup milk.

1 cup sugar. 2 cups flour.

1 egg. Yi teaspoon salt.

2 squares chocolate, \% teaspoons Rumford Bak-

melted ing Powder.

Beat the butter and sugar to a cream; add the egg,
then the melted chocolate and milk. Sift together

GINGERBREAD, COOKIES, DOUGHNUTS, ETC. 163

the flour, salt and baking powder and add to the
other ingredients. Roll out thinly, cut into rounds
and bake on greased pans in a hot oven.

Sugar Cakes

% cup butter. 1 cup sugar.

1 cup flour. 2 egg whites.

Rub the butter into the flour and add the sugar,
reserving a little to sprinkle over the tops of the
cakes. Beat the whites of the eggs lightly and use
them to mix the dry ingredients to a dough; roll out
thinly and cut into small cakes. Sprinkle with the
sugar reserved for the purpose, and bake on greased
tins, in a moderate oven, till golden brown.

Jumbles

% cup butter. 1 cup flour.

y^ cup sugar. y^ teaspoon salt.

1 egg. 1 teaspoon Rumford Baking

Grated rind of half a lemon. Powder.

Beat the butter and sugar to a cream; add the egg
previously beaten, the lemon rind, and then the
flour, salt and baking powder sifted together. Drop
by spoonfuls on a greased pan and bake about ten
minutes.

Crullers

y2 cup butter. About 3 cups flour.

1 cup sugar. % teaspoon salt.

2 eggs. 3 teaspoons Rumford Baking
1 cup milk. Powder.

% teaspoon grated nutmeg.

Beat the butter and sugar together; add the beaten
eggs and milk, then the flour, salt, baking powder and

164 KUMFOBD COMPLETE COOK BOOK

nutmeg sifted together. Roll out, cut, and fry golden
brown in deep fat. Drain, and sprinkle with sugar.

German Crullers

2 eggs. % teaspoon cinnamon or
1 cup milk. nutmeg.

1 tablespoon melted butter, yi teaspoon salt.

3 cups flour. 1 cup sugar.

2 teaspoons Rumford Baking Powder.

Beat the eggs till light and mix th^n with the milk
and butter. Sift together the flour, salt, spice and
baking powder; add the sugar and blend the two
mixtures. Roll out, cut into rings and fry in hot fat
till golden brown. Drain well and dust with sugar.

Sponge Drops

3 eggs. ]^ teaspoon salt.

1^ cup sugar. 1 teaspoon Rumford Baking

1 cup flour. Powder.

Beat the eggs till very light; add the sugar and beat
again; fold in gently the flour, salt and baking powder
sifted together. Drop by teaspoonfuls on greased
pans, some distance apart. Bake in a hot oven till
set.

Cinnamon Crisps

K cup butter. 1>^ cups flour.

Vi cup sugar. 1 teaspoon Rumford Baking

1 teaspoon cinnamon. Powder.

% cup milk.

Beat the butter and sugar, and when light and
creamy add the cinnamon, flour and baking powder
sifted together. Use just enough milk to make a
dough that can be easily rolled out. Roll very thin

GINGERBBEAD, COOKIES, DOUGHNUTS, ETC. 165

on a well-floured board and cut into squares or
rounds. Bake on greased pans, in a moderate oven,
about ten minutes.

Oatmeal Crisps

X cup butter. yi cup sugar.

K cup flour. % cup oatmeal or rolled

yi teaspoon salt. oats

1 teaspoon Rumford Bak- 1 small pgg.

ing Powder. A little milk, if needed.

Sift together the flour, salt and baking powder;
rub in the butter, add the sugar and oatmeal and
mix to a rather stiff dough with the egg, adding milk
if necessary. Roll out on a floured board, cut into
rounds, and bake about twelve minutes in a moder-
ately hot oven.

Whole Wheat Crisps

X cup sugar. 1 teaspoon Rumford Baking

2 cups whole wheat flour. Powder.

K teaspoon salt. 1 cup thin cream.

Sift the flour, salt and baking powder; add the
sugar and mix to a stiff dough with the cream; roll
very thin and cut out with a biscuit cutter. Bake
on greased tins in a hot oven.

Brandy Wafers

1 cup molasses. 1 cup flour.

% cup butter. % cup sugar.

1 teaspoon ground ginger.

Melt the molasses and butter; add the sugar, then
the flour and ginger sifted together. Mix well and
drop by spoonfuls on well-greased tins, some distance
apart. Bake in a moderate oven about ten minutes.
Remove from the pans before they become too
cool.

166 BT7MF0RD COMPLETE COOK BOOK

Micnons

yi cup butter. 1 teaspoon Rumford Baking
14 cup sugar. Powder.

3 egg yolks. }4 teaspoon ground cinna-
X cup blanched almonds, mon.

pounded fine. }4 teaspoon vanilla extract.

IK cups sifted flour. A little milk, if necessary.

Cream the butter and sugar; add the well-beatea
yolks of the eggs, then the almonds and vanilla. Sift
together the flour, baking powder and cinnamon, and
add to the first mixture, with milk if needed, and
make a stiff dough. Knead slightly and roll one-
fourth inch thick. Cut with a fancy cutter, brush
over with beaten white of egg, and sprinkle with
granulated sugar and chopped almonds. Bake on
greased pans in a quick oven.

Romford Doughnuts

1 quart flour. % teaspoon ground nutmeg
% teaspoon salt. or cinnamon.

2 teaspoons Rumford Bak- J4 cup sugar

ing Powder. 2 eggs.

About 1}4 cups milk.

Sift together the flour, salt, baking powder and
spice; add the sugar and mix to a soft dough with the
eggs and milk. Cut out, fry in deep fat, drain, and
sprinkle with sugar.

Puff Ball Doughnuts

3 eggs. }4 teaspoon nutmeg.

1 cup su^ar. About 1 quart flour.

1 pint milk. 2 teaspoons Rumford Baking

14 teaspoon salt. Powder.

Frying fat.

Beat the eggs and sugar till quite light, and add
the milk, salt and nutmeg; sift the baking powder
with two cups of the flour and add, beating well.
Sift and add more flour till a thick, heavy batter is
the result. Drop by spoonfuls into hot fat and cook

GINGEBBBEAD, COOKIES, DOUGHNUTS, ETC. 167

about three minutes, turning twice that all sides may
be evenly browned. Drain very thoroughly on
unglazed paper.

Sye Drop Cakes

1 cup rye flour. K cup milk.

1}4 teaspoons Rumford ^ cup white flour.

Baking Powder. 1 ege.

1 tablespoon sugar. Pinch of salt.

Sift all dry ingredients together and make a rather
thick batter with the egg and milk. Dip a spoon into
hot fat and take up the batter with it; drop by spoon-
fuls into deep fat and cook slowly about six minutes.
The fat must not be as hot as for doughnuts or the
cakes will brown before being thoroughly cooked
through.

Wonders

1 egg, ^ teaspoon salt.

About H cup flour.

Beat the egg, add salt and enough flour to make a
stiff dough — about three-fourths cup will usually be
sufficient. Roll out on a floured board till as thin as
a wafer, and cut with a large round cutter. Drop sepa-
rately into hot fat, fry golden brown, drain well and
dust with powdered sugar.

Macaroons

yi pound almond paste. ^ cup powdered sugar.

Whites of 4 large eggs.

Break up the almond paste with a fork, add the
powdered sugar and mix till the paste is pulverized.
Beat the whites of the eggs thoroughly and mix with
the almond paste and sugar. Drop by teaspoonfuls
on greased paper spread on baking pans, and bake
about twenty minutes in a moderate oven.

168 RUMFORD COMPLETE COOK BOOK

German Uacaroons

K pound brown sugar. 3 egg whites.

% pound ground almonds. Juice of half a lemon.
Wafer paper.

Put the whites of eggs in a bowl, and stir in the
sugar slowly; strain and add the lemon juice, and
put in the almonds, a little at a time. Mix smoothly
and drop by teaspoonfuls about two inches apart on
the wafer paper which has been laid on baking-tins.
Bake in a very slow oven till golden brown.

Oatmeal Macaroons

1 tablespoon butter. 2^ cups rolled oats.

1 cup granulated sugar. 1 teaspoon Rumford Baking

2 eggs. Powder. '

% teaspoon salt.

Soften the butter slightly, add the sugar, then the
beaten eggs, next the oats, baking powder and salt
mixed together. Drop by spoonfuls on greased pans,
and bake about twelve minutes in a hot oven.

MEMORAUDA

MEMORANDA

ICE CREAM AND ICES

GEIVERAL DIRECTIONS FOR FREEZING

TO insure good frozen desserts it is necessary to use
the best ingredients, the ice and salt in the right
proportions and to freeze at the proper rate of speed.

Always boil sugar and water together to a syrup for
water ices, as this melts the sugar thoroughly and
gives body to the ices.

When cream is the foimdation for the dessert,
scald it, and add the sugar to the scalding cream.

When a custard is used as the base of the frozen
mixture, cook eggs and milk in a double boiler. Do
not add flavoring till all ingredients are quite cold, as
extracts are volatile and lose much of their strong *ih
if added to a hot mixture.

Gentiine Philadelphia Ice Cream is made from
sweetened and flavored pure cream without the addi-
tion of eggs or any thickening medium.

French Ice Cream has a rich custard as its base.

Punch is a water ice with cordial or other liquor
added.

Sherbet is a water ice without the addition of
whites of eggs.

Mousse and Parfait are cream mixtures frozen with-
out stirring.

Have the liquid perfectly cold when put into the
freezer.

When fruit is used do not add it till the mixture
is about half frozen; also be sure that all fruit is
thoroughly mashed, or it will freeze too hard. Use
about one cup of fruit, nuts or macaroons to one
quart of cream, and allow room for the cream to
expand — one and one-half pints being sufficient for
a quart freezer.

171

172 RUMFORD COMPLETE COOK BOOK

Crush the ice and mix with the salt before packing
it around the freezer can.

For Ice Cream use one part of salt to three parts
of ice by measure.

For Mousses and Parfaits, which are not stirred,
equal measures of ice and salt should be used, as is
also the case when previously frozen mixtures are
being moulded.

For Water Ices two parts of ice to one of salt will
give the best results.

In the preparation of ice cream, after the freezer
can is in place, filled, and the ice and salt packed
around it, let the mixture stand about five minutes;
then turn the crank steadily, but not too fast, for the
first few moments, afterwards increasing the speed
till the freezing is completed. Then remove the
dasher and scrape the mixture from the sides of the
can, packing it down firmly. Replace the top on
the can and cover with more ice. Put a piece of
carpet or other heavy material over all, and stand
aside for the mixture to ripen.

VanUIa Ice Cream

1 pint milk. 2 teaspoons vanilla extract.

3 eggs. yi teaspoon salt.

1 cup sugar. 2 cups thin cream.

Scald the milk, add the well-beaten eggs to it and
cook in a double boiler till as thick as boiled custard.
Remove from the fire, add the sugar and, when cold,
the vanilla, salt and cream. Freeze, and set aside to
ripen before serving.

Various additions and flavorings may be added to
this which may be called a "stock cream''; for ex-
ample, two squares of chocolate melted over hot
water may be added to the scalded milk before the
eggs are put in, to give chocolate cream; or one-
half cup of coffee may be scalded with the milk and
the grounds afterwards removed by straining, the
eggs added and the cream frozen as usual, for coffee

ICE CHEAM AND ICES 173

ice cream. Crystallized cherries or ginger may be
cut in small pieces and added to the cream when it is
half frozen, when it will be known by the name of the
fruit added.

Brown Bread Ice Cream

This cream may be made by the previous rule, add-
ing one cup of brown bread crumbs, dried and
crushed, to the cream just before putting it into the
freezer.

Chocolate Ice Cream

1 quart thin cream. 5^ teaspoon salt.

1 cup sugar. 2 squares unsweetened bak«

2 teaspoons vanilla extract ing chocolate.

Scald the cream, add the sugar and let it melt, and
when the cream is cold add the extract, salt and the
chocolate, the latter melted by placing it in a cup over
boiling water. Stir well to blend the ingredients
thoroughly, freeze and stand aside to ripen.

If preferred, the chocolate when melted may be
added to the cream while the latter is hot; but the
vanilla must be left out till just before freezing as the
flavor would be lost if added to the hot mixture.

Philadelphia Ice Cream

1 quart thin cream. 1 cup sugar.

Flavoring.

Scald the cream, without actually boiling it; add
the sugar and, when cold, the flavoring. Freeze,
turning the dasher steadily but not too fast. When
set, remove the dasher, pack the cream down and put
aside to ripen.

Peach Ice Cream

1 pint milk. 2 cups peach pulp.

1 cup heavy cream. yi teaspoon almond extract.

IK cups sugar.

Scald the milk and cream, add the sugar and allow
the mixture to cool; put in the flavoring and half

174 BUMFORD COMPLtTTE COOK BOOS

freeze, then add the peach pulp and finish freezing.
Remove the dasher, pack the cream down and cover
closely. Set aside to ripen before serving.

Burnt Almond Ice Cream

1 oup cream. 1 cup sugar.

2 cups milk. 1 cup almonds.

4 egg yolks. ]4 teaspoon almond extract.

yi cup sugar.

Scald the cream and milk and pour over the yolks
of eggs and one cup of the sugar; cook in a double
boiler till the mixture will coat the back of a spoon.
Set aside to cool while the almonds are being pre-
pared. \

Melt the remaining one-third cup sugar in a frying-
pan over a gentle heat, and cook till it forms a
caramel. Blanch and chop the almonds finely, add
them to the caramel, and brown. Cool till hard, then
pound finely and add with the extract to the custard.
Freeze and set aside to ripen.

Frozen Custard

1 quart milk. 1 cup sugar.

6 egg yolks. 1 cup cream.

1 teaspoon vanilla extract.

Scald the milk and pour it over the yolks of eggs
previously beaten with the sugar. Turn into the
inner vessel of a double boiler and cook over hot
water till the custard coats the back of a spoon.
Strain, and when cold add cream and flavoring.
Freeze and stand aside to ripen before serving.

Nesselrode Pudding

1 cup mashed chestnuts. ]/i cup water.

1 cup raisins. 4 e^g yolks.

J^ cup canned peaches. 1 pmt cream.

yi eup crystallized cherries. 1 teaspoon vanilla extract.

1 cup sugar. yi teaspoon almond extract.

Seed the raisins and cut up the peaches and cherries.
Boil the water and sugar together and when they have

ICE CREAM AND ICES 175

s cooked five minutes pour them over the beaten yolks

f of the eggs, beating while pouring; cook in a double

boiler till as thick as boiled custard, strain and stand
aside till cold. Add the flavoring, cream whipped till
stiff, and the nuts. Turn into the freezer and,
when beginning to stiffen, add the fruit. Finish
freezing, pack in a mould and bury in ice for two
g hours.

Milk Sherbet

I 1 quart milk. Grated rind of 1 lemon and

IK cups sugar. juice of 2.

Add the sugar to the milk and stir till dissolved,
turn into the freezer and freeze till just beginning to
set; then add the juice and rind of the lemons, and
finish freezing.

Raspberry Sherbet

1 pint raspberry juice. 2 cups sugar.

1 quart water. Juice of 2 lemons.

Crush and heat the raspberries so that the juice
may be extracted more easily; pass through a fine
sieve or cheese cloth to keep back the seeds. Boil the
sugar and half the water to form a syrup, add the
remainder of the water, the raspberry and lemon
juice. Freeze as soon as the mixture is cold and, if
' possible, stand aside for an hour or more to ripen.

Orange Water Ice

1 pint water. 3 egg whites .

1 cup sugar. Grated rind and juice of

2 teaspoons granulated 2 oranges.

gelatine. Juice of 1 large lemon.

Boil the water and sugar together for ten minutes ,-
add the gelatine, which has been previously softened
in two tablespoons of cold water, and allow the mix-
ture to become quite cold; then add the beaten whites
of the eggs, the orange rind and juice and the lemon
juice. Freeze, turning the dasher slowly but steadily.

176 BUMFORD COMPLETE OOOK BOOK

and when set, remove the dasher, pack the iee down
solidly in the can, cover and pat aside to ripen.

Coffee Pufait

1 eap sugar. 3 egg whites.

1 cup water. 1 cup stnmg coffee.

2 cups whipped cream.

Cook the sugar and water till they form a thick
syrup; beat the whites of the eggs and pour the boil-
ing syrup over them. Cool, add the coffee and, when
quite cold, the whipped cream. Mix all well and put
the mixture into a mould, cover very closely, and
bury in ice and salt for several hours.

Roman Punch

1 quart water. Juice of 2 lemons.

IK cups sugar. % cup rum.

Boil the sugar and water till the sugar is dissolved;
remove from the fire and, when cold, add the lemon
juice. Partly freeze and, when beginning to thicken,
add the rum and finish freezing. Let the punch
ripen at least two hours before serving.

MBMORANDA

HEMORASDA

CAITNING, PRESERVING AND PICKLING

THE chief difference between canning and preserv-
ing is in the amount of sugar used. In canning,
from one-fourth to one-third is the most common
quantity; while in jelly making, from three-fourths
to equal parts may be required, according to the
acidity of the fruit.

Canning is the more economical method, and pos-
sesses the advantage of retaining more nearly the
fresh flavor of the fruit. With many housekeepers
the chances that a jar of fruit will keep perfectly,
or that it will spoil, are about even. Many consider
it a question of luck, but if fruit is cooked thoroughly,
placed in sterilized jars and properly sealed, it must
keep, and can neither mould nor ferment. The jars
must be free from cracks and used for no other pur-
pose than canning fruit. The rubbers must be new,
and sterilized at the same time as the jars; it is not
economy to use old rubbers.

To insure success three rules must be followed:

1. All fruit used, while ripe, must not be over-
ripe nor at all soft.

2. Absolute cleanliness must be observed in every-
thing used for cooking and storing the fruit: have all
jars, covers, rubbers, spoons, etc., sterilized immedi-
ately before using.

3. Cover all jars or glasses while the contents are
still scalding hot, so that no spores of mould may
reach the fruit. In the case of jellies, if not con-
venient to seal them at once, cover with sheets of
glass while cooling.

To sterilize utensils and receptacles used in jelly
making and canning, wash thoroughly and place in
a pan, cover with cold water and bring to a fast
boil. Fill each jar or glass as removed from the
boiling water without allowing time to cool.

Jelly bags may be made of cheese cloth, muslin or
flannel. Before using, wet with cold water, other-

179

180 EUMFORD COMPLETE COOK BOOK

wise some juice will be absorbed by the bag and
wasted.

Canned fruits are richer if cooked in a sjrrup
instead of in water to which sugar is added to form
a syrup after the fruit is cooked.

TO PREPARE STRUPS FOR CANNED FRUITS

For Plums, Peaches, Cherries, Pears, Blackberries

and other sweet varieties of fruits, use one pound
of sugar to a quart of water.

For the more acid fruits, such as currants, sour
cherries, etc., use one pound of sugar to a pint and
a half of water. The longer the sugar and water are
cooked together the heavier the sjnrup will be. Cook
without stirring, to prevent crystallizing.

As a general rule fifteen minutes cooking after
reaching boiling point will be sufficient to sterilize
fruits, with the exception of very seedy ones, such
as currants, which will take a little longer owing to
the viscous nature of the substance surrounding the

The Selection of Fruit. Be sure that it has been
freshly gathered on a dry day and is not over-
ripe. The finest flavor does not develop till the
fruit ripens, but the pectin, which is the jellying
principle, loses some of its properties immediately
after this stage; therefore, use fruit that is rather
under than over ripe, especially for jellies and pre-
serves.

When washing is necessary place the fruit, a little
at a time, in a colander and run water gently through
and over it, draining well afterwards. Peaches can
be pared without waste by dipping a few at a time
in boiling water and removing the skin with a sharp
knife, as one would remove the skin from a tomato.

To Can Fruit in Jars over the Fire. Fill the jars
with prepared fruit and place in a steamer or
other large vessel containing warm water. The jars
must be protected from the bottom and sides of the

CANNING, PRESERVING AND PICKLING 181

vessel and from each other, either by putting them
in a rack made for the purpose, or by placing hay,
excelsior or paper under and around them. Put on
the covers but do not screw them down. Let the
water come within four inches of the top of the jars,
and cover the cooking vessel to prevent the escape
of steam. Cook for fifteen minutes after reaching
boiling point; take out the jars, one at a time, fill
with boiling syrup, seal and cool. Tighten the cov-
ers when the fruit is cold.

To Can by the Open Kettle Process. Make a
syrup of any desired sweetness. If a very rich flavor
is wanted make the syrup from sugar and extra fruit
juice instead of sugar and water. Prepare the fruit,
cook it in the syrup till tender, and then fill and seal
the sterilized jars as usual. It is the sterilizing, not
the quantity of sugar used, that insures the keeping
of fruit.

To Can without Cooking. This method is suit-
able for sour fruits such as rhubarb and gooseberries.
Cut the former into two-inch lengths; top and tail
the latter. Fill the jars with the fruit and run cold
water from the faucet into them for ten minutes.
Seal as usual. The natural acid of the fruit will keep
it without cooking.

Always examine the jars carefully before putting
away, and be sure the covers are screwed as tightly
as possible. It is a wise precaution to turn each
jar upside down for a short time.

As all canned fruits keep better in a dark, cool
place, an excellent plan is to put each jar into a
red or blue paper bag which protects it from light.

JELLT MAKING

All fruits for jelly making should be gathered just
.before they are fully ripe and on a dry day. Acid
fruits are most suitable as they contain more pectin
— the jellying principle — than the sweeter varieties.

182 RUMFORD COMPLETE COOK BOOK

Strawberries and blackberries are difficult to make
jelly from without the addition of some other fruit,
such as apple, currants, etc.

Currant and Grape Jellies. Pick over the fruit
carefully and remove all foreign matter; put in
a preserving kettle and crush to liberate the juice,
heat till it flows freely, then place in a jelly bag
previously wrung out of cold water, and let the juice
drip slowly. It may be left to drip over night.
Measure, heat to boiling point, add the heated sugar —
pound to pint — and boil five minutes; skim if neces-
sary, test and, if it jellies, pour at once into glasses.
Cover according to any of the directions given later.

If a light, delicate color is desired in making cur-
rant jelly, the stalks must be removed. This takes
time, but the result warrants it.

In some cases good jelly can be made by using only
three-fourths of a pint of sugar to a pint of juice.
This applies to fruits which contain a large proportion
of sugar in themselves and also when the season is
exceptionally dry and sunny.

Apple, Plum, Crab-Apple or Quince Jelly. Wash,
wipe and stem, and from apples, crab-apples and
quinces remove the blossom; quinces need hard rub-
bing to remove the fuzz; from plums remove the stones.
Cut all fruits into convenient-sized pieces, using a
silver knife to prevent discoloration, and add water —
for apples and crab-apples half as much water as fruit;
for the other kinds of fruit use a little less water as
they have more juice of their own. Cook until tender
and strain through a jelly bag. Measure the juice
and add the sugar, pound to pint, unless the fruit is
very sweet, when a little less should be used; cook till
the juice jellies when a little is cooled in a saucer;
then put into glasses, and cover. It must be remem-
bered that too long boiling destroys the jellying prin-
ciple; consequently the fruit must not be allowed to
cook longer than necessary.

If the sugar is heated after measuring, the jelly will
be clearer and jell more quickly. The heating can be

CANNING, PRESERVING AND PICKLING 183

J done while the fruit juice is coming to the boiling

I point.

Jellies made by the Cold Process are the most deli-

, cate, but are not likely to keep quite as well as when

I fruit juice and sugar are cooked together. The

method followed is the same as for ordinary jelly so
far as the cooking, straining and measuring of the
fruit and juice are concerned. The sugar — pound for
pint — is added to the strained juice and dissolved; the
sterilized glasses filled, and covered with sheets of
glass to keep out the dust and attract the rays of the
sun, and the jellies left in a sunny place till set.
They are then covered according to directions given.

TO COVER JELLIES

There are three methods in common use:

1. Dip a round of paper in either alcohol or brandy,
lay it on top of the jelly as soon as it is cold and then
put the tin cover of the glass over the top.

2. Dip a round of paper in slightly-beaten white of
egg, cover the glass with this and press down till the
paper adheres closely. The paper must be large
enough to overlap the top of the glass at least half
an inch on all sides.

3. Cover the jelly, when cold, with melted parafEne
wax, having the wax quarter of an inch thick as it
contracts when cold, and if too thin a portion of the

. jelly will be left uncovered.

Preserved Rhubarb

6 pounds rhubarb. Rind of 1 lemon, or 1 ounce

4 pounds sugar. whole ginger, if desired.

Make a syrup of the sugar with just enough water
|- to prevent burning and add the lemon, or ginger if

i used. Cut the rhubarb into two-inch lengths and

^ cook in the syrup gently to prevent breaking. It is

», better to cook a small quantity at a time. Place the

fruit in jars as soon as tender; boil the syrup rapidly
^ till it is thick, pour over the fruit, and seal.

184 RUMFORD COMPLETE COOK BOOK

Spiced Grapes

8 pounds grapes. 4 sticks cinnamon.

4 pounds sugar. 1 ounce whole cloves.

3 cups vinegar. 2 blades maoe.

Eemove and set aside the skins of the grapes; cook
the pulp in the vinegar with the spices tied in cheese
cloth, till the grapes are soft. Pass as much as pos-
sible through a fine sieve, keeping back the seeds.
Add the skins and return to the fire; when boiling
put in the sugar and bag of spices. Cook till thick
and then put into glasses and seal.

Ginger Pears

% pound green ginger, 8 pounds sugar.

scraped and chopped. 1 pint water.

Juice ana shredded peel of 8 pounds pears weighed after

4 oranges and 3 lemons. paring and coring.

Cook the ginger, orange and lemon peel with a pint
of water till tender; then add the sugar, orange and
lemon juice; cook till the sugar is dissolved; put in
the pears chopped coarsely, and cook very slowly for
two hours. Put into small jars and cover when cold.
The green ginger may be tied in a bag if preferred,
and removed after the cooking is completed.

Brandied Figs

4 pounds figs. 2 cups water.

4 pounds sugar. 2 inches vanilla bean.

Brandy.

Wash, soak and steam the figs ior twenty minutes.
Make a syrup by boiling together the sugar and water,
and when the sugar is dissolved add the figs and cook
till they are transparent. Set aside for twenty-four
hours; then drain off the liquid, boil it down till very
thick and add the vanilla bean to it while cooking.
When cold remove the vanilla, and measure and add
an equal quantity of the best French brandy. Put
the figs in bottles or jars, fill to overflowing with the
syrup, and seal at once.

. CANNING, PRESERVING AND PICKLING 186

Gooseberry Jelly

3 quarts of green goose- 2 quarts water,

berries. Sugar.

Wash the gooseberries, put them in a preserving
kettle with the water and cook over a slow fire till the
berries are soft enough to mash easily; strain, and
press through a jelly bag, and to every pint of juice
add one pound sugar. Cook rapidly for ten minutes,
skimming well while boiling. Turn into glasses, and
seal when cold.

Orange Marmalade

1 dozen oranges. Water.

IJ/^ pounds sugar to each If the oranges are sweet, 1
pound of fruit. lemon to each 4 oranges.

If possible procure the bitter Seville oranges, or, if
these are not obtainable, use lemons in the propor-
tion named.

Wash the fruit and cut into the thinnest possible
slices, cover with cold water, using one pint of water
to each pound of fruit and set aside over night. In the
morning bring to the boiling point and cook very
slowly till the skins are suflSciently tender to be
easily pierced by the head of a pin. When cold
weigh again and add one and one-half pounds of
sugar for every pound of fruit and juice, and cook till
thick and transparent. Put in glasses, and seal when
cold.

Lemon Marmalade

1 dozen lemons. Water.

1>^ pounds sugar to each pound of fruit and water.

Choose smooth, thin-skinned lemons, cut into very
thin slices, remove and keep the seeds. Add a pint
of water for each pound of fruit and stand aside over
night. In the morning boil gently till the fruit is
tender, and again set aside till cold. Weigh and add

186 RUMFORD COMPLETE COOK BOOK

the sugar in the proportions named. Put the seeds
in a bag and cook with the fruit. When the whole is
thick and transparent put into glasses, and seal when
cold.

Chopped Raw Pickle

2 quarts tomatoes. % cup salt.

% cup grated horseradish. % cup mustard seeds.

2 large onions. ^ teaspoon each ground cin-

2 heads celery. namon, cloves, ginger

2 red peppers. and mace.

1 cup sugar. 1 quart vinegar.

Peel and chop the tomatoes, add the horseradish,
then the onions, celery and peppers, all chopped.
Mix well, and stir in the sugar, salt, mustard seeds and
spices. Pour the vinegar over and mix thoroughly.
Keep at least two weeks before using.

Green Tomato Pickle

% bushel green tomatoes. 1 stick cinnamon.
% peck onions. 1 teaspoon ground mace.

2 cups salt. yi cup whole peppercorns.

9 green peppers. 2 tablespoons mustard.

1 teaspoon ground cloves. 5 pounds brown sugar.
3 quarts vinegar.

Slice the onions and tomatoes, sprinkle the salt over
them and stand over night. Drain and place in a
large saucepan with the peppers from which the
seeds have been removed, and then add the spices,
sugar, mustard and vinegar and cook one hour. Seal
when cold.

Mustard Pickle

24 small cucumbers. % pound mustard.

1 quart very small onions. % ounce turmeric.

2 cauliflowers. ^ cup flour.
2 quarts green tomatoes. 1 cup sugar.

6 green peppers. Zyi quarts vinegar.

Salt.

Cut such of the vegetables as require it into very
small pieces, adding those that are small enough

CANNING, PRESERVING AND PICKLING 187

without cutting, and stand them over night in brine
sufficiently strong to float an egg. In the morning
scald all together and drain thoroughly.

Mix the mustard, turmeric, flour and sugar to a
smooth paste with one pint of the vinegar, and add
to the three quarts of vinegar which has been brought
to the boiling point. Cook twenty minutes, add the
vegetables and, when cold, place in jars and seal.

ChUi Sauce

2 dozen tomatoes. 2 tablespoons salt.

3 green peppers. 1 tablespoon each ground
3 onions. cloves, nutmeg, ginger
% cup sugar. and auspice.

1 quart vinegar.

Scald and peel the tomatoes, cut them in small
pieces and put with all the other ingredients into a
granite saucepan. Cook very slowly for three hours,
and then bottle and seal.

Sweet Pickled Prunes

4 pounds prunes. % ounce cloves.

2 pounds sugar. 1 stick cinnamon.

2 cups vinegar. % ounce whole ginger.

Wash the prunes well, soak in cold water for
twenty-four hours, and then bring them to the boil-
ing point in the same water. Boil together the
sugar, vinegar and spices for ten minutes; add the
prunes, drained from the water, and simmer gently
till tender. When cold, put in jars and seal closely.

Pickled Peaches

4 quarts peaches. 3 or 4 sticks cinnamon.

2 pounds sugar, prefer- Cloves.

ably brown. \yi pints vinegar.

Make a syrup with the sugar, vinegar and cinna-
mon, cooking them together for twenty minutes.

188 BUMFORB COMPLETE COOK BOOK

Remove the skin of the peaches by dipping them for
a moment in boiling water, then rubbing with a cloth.
Stick two cloves in each peach and then cook in the
syrup till tender. Do not try to cook too many
peaches at one time. Boil the syrup ten minutes
after all the fruit is done, then pour it over the
peaches, and seal.

Tomato Catsup

4 quarts sliced tomatoes. 1 quart vinegar.
8 green peppers. 2 tablespoons white pepper.

4 tablespoons salt. 3 tablespoons mustard.

1 tablespoon allspice.

Cook the tomatoes and peppers in the salt and
vinegar till tender. Rub through a sieve, passing
through all the pulp possible; add the spices and
seasonings, and boil all slowly for three hours. Bottle
and seal when cold.

MEMORANDA

memorauda

RECIPES FOR THE CHAFING-DISH

THE chafing-dish affords a means of preparing
on the serving table, at the time of eating,
small dishes which do not need very long cooking.
Alcohol or gas may be employed as the fuel, but the
former is generally used. Proof alcohol is best as it
gives greater heat and burns longer than wood
alcohol. All good chafing-dishes have two pans, the
blazer and the hot-water pan. With dishes contain-
ing eggs, and those requiring slow cooking, use both
pans. Such preparations as will not be harmed by close
contact with the flame may be cooked without the
water pan.

The lamp may be adjusted to give either a moder-
ate or quick heat. In preparing to use a chafing-
dish at table be sure that all ingredients, seasoning,
etc., are at hand that no time may be wasted when
the lamp is lighted. Have a tray under the dish in
case water or alcohol overflows.

All dishes that can be cooked in a short time in a
frying-pan or saucepan are suitable for the chafing-
dish, and all recipes given under this heading can be
cooked over the fire. Frying-pans, toasters and
many accessories can be obtained for use with the
chafing-dish.

Celeried Oysters

1 tablespoon butter. 1 tablespoon minced celery.

1 dozen large oysters. Seasoning.

1 wineglass sherry.

Melt the butter, add the oysters and celery, cook
three minutes, add seasoning and sherry, and serve
very hot on buttered toast.

191

192 EUMFORD COMPLETE COOK BOOK

Epicurean Oysters

1 pint solid oysters. ^ teaspoon celery salt.

3 tablespoons butter. Pepper or cayenne to taste.

}4 cup cream. 2 tablespoons sherry.

Pick over the oysters carefully and cook them three
minutes with the butter; add the cream, celery salt
and pepper, and bring to the boiling point. Put in
the sherry at the moment of serving, and pour over
hot toast.

Oysters with Mushrooms

2 cups oysters. Salt, pepper and lemon juice

3 tablespoons butter. to taste.
3 laree mushrooms. 1 egg yolk.

2 tablespoons flour. 2 tablespoons sherry.

Scald the oysters and drain the liquor from them;
melt the butter, chop the mushrooms and cook them
in the butter for three minutes; add the flour, then
the oyster liquor, stirring constantly and, when boil-
ing, add the seasoning. Put in and heat the oysters
and, lastly, add the egg and wine. Serve very hot
on toast.

Oysters a la Poulette

3 tablespoons butter. ^ cup thin cream.
3 tablespoons flour. 1 pint solid oysters.

1 cup milk. 1 teaspoon lemon Juice.

Put the butter and flour in the chafing-dish, and
cook till they are smoothly blended. Add the milk
a little at a time, stirring constantly till the sauce
boils; put in the cream and again stir till boiling
point is reached. Pick over the oysters and free
them from shell, heat in the sauce and, just before
serving, add the lemon juice.

Pigs in Blankets

1 dozen large oysters. 1 dozen thin slices of bacon.

Seasoning.

Pick over the oysters carefully, roll each^in a slice
of bacon and fasten the ends with a skewer. Put in

EECIPES FOR THE CHAFING-DISH 193

a hot chafing-dish and cook till the bacon is crisp.
Season, and serve very hot.

Minced Clams

25 clams. 2 tablespoons chopped

4 tablespoons melted parsley.

butter. Salt^ pepper and lemon juice.

% cup clam liquor.

Open and mince the clams, saving all the liquor.
Melt the butter, add the minced clams and liquor,
cook three minutes and put in the parsiey and lemon
juice. Heat thoroughly, season, and serve on toast.

Fticasseed Clams

^ tablespoons butter. ^ cup cream.

1}4 tablespoons flour. 1}^ dozen clams.

1 pup clam juice. 2 egg yolks.

X cup sherry.

Melt the butter, add the flour and, when thes^^are
smooth, the clam juice; next the cream and, as soon
as the sauce boils, the clams coarsely chopped. Cook
three minutes, and then add the egg yolks and sherry.
Serve on toast.

Deviled Lobster

2 tablespoons butter. 1 teaspoon lemon juice.

1 tablespoon dry mustard. Meat of 1 lobster.
y^ teaspoon salt. H cup butter.

1 tablespoon Worcestershire or tomato sauce.

Beat the two tablespoons of butter to a cream; add
the mustard, salt, sauce and lemon juice. Gut the
lobster in neat pieces, saut£ for about six minutes in
the remaining butter and, when nearly done, add the

194 RUMFORD COMPLETE COOK BOOK

creamed mixture. Heat the whole thoroughly, and
serve on toast.

Lobfter k la Newburg

2 pounds lobster. Grating of nutmeg.

yf cup butter. K cup thin cream.

X teaspoon salt. 3 egg yolks.

JPew grains cayenne. 1 tablespoon sherry.

B^move the lobster meat from the shell and cut
in small pieces. Melt the butter, add the lobster
and cook three minutes. Put in the seasonings, next
the cream and, when this is hot, yolks of the eggs
slightly beaten. Stir till thick, add the sherry and

serve very hot.

Shrimps a la Creole

2 tablespoons butter. 1}{ eupe etewed, strained

1 teaspoon onion juice or tomato.

grated onion. 1 bay leaf.

lyi tablespoons flour. Salt and pepper to taste.

1 can or 1 pint shrimps.

Melt the butter, put in the onion juice and flour
and stir till smooth; add the seasoninp, tomato and
bay leaf, and stir constantly till boiling. Pick over
the shrimps and heat them in the sauce. Serve plain
or with boiled rice.

DeTOed Eggs

2 tablespoons butter. }i teaspoon paprika or

1 teaspoon dry mustard. pepper.

2 tablespoons tomato yi teaspoon salt.

catsup. 6 hard-cooked eggs.

2 tablespoons Worcestershire sauce.

Put together in the chafing-dish and heat all the
ingredients, except the eggs. Bring to the boiling
point and add the eggs cut in slices. Heat, and
serve on hot buttered toast.

RECIPES FOR THE CHAFING-DISH 195

Scrambled Eggs with Tomatoes

2 tablespoons butter. 1 cup canned or stewed

1 teaspoon minced onion. tomato.

Salt and pepper to taste.
6 eggs.

Melt the butter and cook the onion in it for two
minutes; add the tomato and seasonings and then
the eggs slightly beaten. Cook till creamy, and serve
on toast.

Eggs with Green Peppers

2 tablespoons butter. 1 tablespoon tomato catsup.
4 finely-minced green 6 eggs beaten with % cup

peppers. cream.

2 tablespoons grated cheese.

Cook all the ingredients, except the eggs and cream,
two minutes; then add eggs and stir till thick. Serve
on toast.

Welsh Rabbit

\yi pounds cheese. 1 teaspoon dry mustard.

1 tablespoon butter. }^ teaspoon pepper or a little
}4 cup ale or milk. less of cayenne.

1 tablespoon Worcester- 1 egg.
shire sauce.

Cut the cheese into small pieces and put it in the
upper part of the chafing-dish, having water in the
lower pan. Let the cheese melt and become creamy,
add the butter, ale (or milk) and seasonings; cook till
smooth and, just before serving, stir in the egg
slightly beaten. This prevents the rabbit being
stringy. Have ready slices of bread or toast (pref-
erably the former), dip them into the cheese and
pour more over them on the serving plate.

Savory Rabbit

6 slices bread. 4 ounces grated cheese.

Butter. 2 tablespoons ale or thin
Minced ham or anchovy cream.

paste. Seasoning to taste.

196 BUMFORD COMPLETE COOK BOOK

Cut the bread into round or square slices and
saut6 in the butter till slightly crisped. The quan-
tity of butter will depend on the freshness of the
bread, as the fresher it is the more butter it will
absorb. Spread each piece with the ham or anchovy
and keep hot. Melt the cheese in the blazer of the
chafing-dish, and add the ale and seasoning. Spread
over the ham and serve immediately.

Blushing Bunny

1}4 pounds cheese. y^ teaspoon mustard.

1 tablespoon butter. }4 teaspoon pepper.

1 cup cooked, strained 1 teaspoon lemon juice.

tomato, or canned

tomato soup.

Melt the cheese as for Welsh Rabbit; add the
butter and tomato, stirring constantly; season to
taste, and add the lemon juice just before serving.

Cheese Fondue

1 tablespoon butter. 2 cups grated mild cheese.

1 cup milk. 1 teaspoon dry mustard.

1 cup bread crumbs. Cayenne.

2 eggs.

Melt the butter in the chafing-dish; add the milk,
bread crumbs, cheese and mustard, and season with
cayenne. Stir constantly and add two lightly-beaten
eggs a moment before serving.

Cheese Toast Sandwiches

J< cup grated cheese. A little cayenne.

1 tablespoon cream. Rounds of bread.

}i teaspoon dry mustard. }i cup butter.

Put the cheese in a bowl with the cream and sea-
sonings, adding more cream if necessary to form a
paste. Spread this between the slices of bread, and
press closely together. Saut6 on both sides in the
butter melted in the blazer of the chafing-dish.

RECIPES FOR THE CHAFING-DISH 197

Chicken Livers Sauted

3 tablespoons butter, or 2 tablespoons flour,

butter and bacon fat. 1 cup stock.

6 livers. 1 teaspoon lemon juice,

1 teaspoon onion juice. Seasoning.

Melt the butter and cook the livers and onion juice
in it for three minutes; add the flour, stir smoothly,
ajid pour in the stock; bring to the boiling point and
cook two minutes. Season, and serve at once or the
livers will become tough.

Lamb Terrt^in

2 cups cold lamb cut into 1 tablespoon Worcestershire

dice. sauce.

2 tablespoons butter. 1 cup stock.

1 teaspoon diy mustard. % cup cream.

1 tablespoon flour. 2 hard-cooked eggs.

2 tablespoons sherry.

Remove superfluous fat from the lamb. Melt the
butter and add to it the mustard, flour and, when
these are smoothly mixed, the stock, cream and sauce.
Cook five minutes after the sauce reaches boiling
point. Put in the meat, and yolks of the eggs passed
through a sieve. Heat, and then stir in whites of
the eggs finely chopped, and the sherry. Season,
and serve on toast.

Sweetbreads with Peas

2 tablespoons butter. % cup cream.

\)4 tablespoons flour. 2 sweetbreads.

1 cup milk. 1 cup French peas.

Seasoning to taste.

Melt the butter, add the flour and stir till smooth.
Add the milk and cream gradually, stirring con-
stantly till boiling. Have the sweetbreads pre-
viously cooked and cut into large cubes, add to the
sauce with the peas and seasoning, and heat
thoroughly.

198 BUMFORD COMPLETE COOK BOOK

Beviled Tomatoes

4 firm tomatoes. 2 teaspoons sugar.

yi cup butter. 1 teaspoon mustard.

easoning of salt and 1 whole egg.

pepper. 1 hard-cooked e

4 tablespoons butter. X cup vinegar.

Peel and slice the tomatoes, season, and cook in
the butter till tender. Keep hot while the sauce is
being prepared. Cream the butter, sugar and mus-
tard; add the hp-rd-cooked and raw eggs, then the
vinegar and seasoning. Cook in the upper pan, over
hot water, till thick. Pour over the tomatoes, and
serve hot.

MEMORANDA

MEHORAHDA

sahdwiches

BREAD for sandwiches should be not less than
twelve hours old, rather close grained and of
such shape as to cut without waste, the regular sand-
wich loaves being the best for the purpose.

The butter should be sufficiently soft to spread
easily, and is better creamed as for cake. Season-
ings can be sometimes beaten into the butter, thus
saving labor in spreading. The bread may be spread
with butter either before or after cutting from the
loaf. Be sure that the slices are kept in the order of
slicing that they may fit together after filling.

Cheese and Green Pepper Sandwiches

% pound cheese. Salt.

3 green peppers. Slices of bread.

Remove the seeds and white pith and pass the
peppers through a meat chopper with the cheese,
season to taste, and mix smoothly. The juice from
the peppers will moisten the cheese sufficiently for it
to spread easily. Have the bread cut rather thicker
than usual for sandwiches. Spread the cheese paste
rather thickly on one slice of bread and cover with
another; press together firmly and toast over a hot
fire. Cut into strips and tuck between the folds of a
napkin to keep them hot.

Monaco Sandwiches

Yolks of 2 hard-cooked 2 tablespoons salmon or

eggs. shrimp paste.

3 tablespoons butter. 2 tablespoons butter.

Pepper to taste. Unbuttered Graham or

brown bread.

Put the yolks of eggs into a bowl with the butter
and rub with the back of a spoon till smooth. Add

201

202 BUMFOBD COMPLETE COOK BOOK

the pepper and fish paste and, when these are blended,
the butter. Spread rather thickly between slices of
bread and cut off the crusts.

Ham and Egg Sandwiches

Thin slices of buttered 1 tablespoon majronnaise or
white bread. cream dressing to each

Hard-cooked e^. egg.

1 tablespoon minced ham Salt and pepper to taste,
to each egg.

Have the eggs finely chopped or pass them through
a meat chopper; add the ham, dressing and seasoning,
and mix well. Spread - the mixture on a slice of
buttered bread and cover with another. Trim off
the crusts and cut into diamonds or triangles*

Boston Sandwiches

Slices of thinly cut Boston }i cup peanuts.

brown bread. 1 teaspoon lemon juice.

2 rolls Neufchatel cheese. 2 tablespoons cream.

6 stoned olives. Salt and pepper.

Mash the cheese smoothly, add the olives chopped
small, the peanuts passed through a meat chopper
(peanut butter may be substituted), the lemon juice,
cream and seasoning. Spread thickly on the brown
bread and press two slices together.

Savory Sandwiches

3 tablespoons butter. 2 teaspoons chopped
1 teaspoon capers. parsley.

6 olives. A few drops of onion juice.

1 tablespoon chopped Slices of buttered white or
mustard pickle. Graham bread.

Beat the butter to a cream, add the capers and
olives chopped finely; mix these well with the butter
and stir in the pickle, parsley and onion juice, with

SANDWICHES 203

salt if necessary. Spread between slices of either
white or Graham bread, well buttered.

Cheese Butter Sandwiches

% cup butter. 1 teaspoon anchovy paste

6 tablespoons dry, sharp- or sauce.

flavored cheese. 2 teaspoons Worcestershire

1 teaspoon made mustard. sauce.

Slices of buttered bread.

Beat the butter to a cream, add the cheese (grated),
the mustard, anchovy and Worcestershire sauces.
Beat till well blended, and spread between slices of
buttered bread.

Cuannbcr Suidwicliet

2 cucumbers. % cup mayonnaiiau

1 teaspoon onion iuiee. Salt and pepper.

Shoes of buttered bread.

Peel the eucumbens and remove the seeds if coarse;
chop the eueumbers finely and place them in a cloth
or a sieve to drain. To the <urained pulp add the
onion juice, seasoning and mayonnaise. Spread be-
tween slices of buttered whole wheat or Graham
bread.

9nt and Raisin Sandwiches

\yi cups seeded raisins. Juice of half a lemon.

% cup chopped nuts. Buttered Graham or white

bread.

Chop the raisins finely or pass them through a meat
chopper with the shelled nuts; blend smoothly and
moisten with the lemon juice. Spread between slices
of well-buttered bread

204 BUMFORD COMPLETE COOK BOOK

Clnb Sandwich

Toasted bread. Slices of tomato.

Slices of bacon. Lettuce.

White meat of chicken. Mayonnaise dressing.

Butter lightly a slice of toast and lay on it slices of
bacon cut very thin and well broiled. Over this
place slices of the white meat of chicken, then tomato,
lettuce and a good portion of mayonnaise. Lay
another slice of buttered toast over the top and
serve at once.

Sweet Chocolate Sandwiches

2 squares chocolate. ^ cup shelled and finely-

1 cup pulverized sugar. chopped nuts.

2 tablespoons butter. 3 tablespoons cream.

Slices of buttered white bread.

Melt the chocolate over a gentle heat, add the
butter, sugar and cream, and cook five minutes over
hot water; add the nuts and mix. Cool slightly
before spreading between the 6lic^.of buttered bread.

hbhorauba

MEMORAITDA

CONFECTIONS

Molasses Candy

2 cups molasses. 2 tablespoons butter.

2 cups brown sugar. % cup water.

X cup vinegar.

Put all the ingredients, except the vinegar, into a
large saucepan and cook fast till a little of the mix-
ture dropped into cold water feels brittle; add the
vinegar, cook two minutes more and pour into a
greased pan to cool. As soon as it can be easily
handled, pull with the fingers till white. Cut into
pieces before it is too hard.

Maple Kisses

2 cups maple sugar. X cup butter.

K cup water. 1 cup shelled pecan nuts.

Cook the water, sugar and butter till a little
dropped in cold water forms a firm ball; add the
nuts, stir till the mixture begins to cool and thicken,
and then drop, in small spoonfuls, on a greased paper
or plate.

Peanut Brittle

2 cups granulated sugar. 1 teaspoon butter.

1 cup coarsely-chopped peanuts.

Put the sugar into an iron saucepan and let it melt
over a moderately hot fire; add the butter and nuts
and immediately pour into a well-greased pan.
Mark into squares when sufficiently cool.

Peppermint Drops

1 cup granulated sugar. % cup water.

6 drops essence of peppermint.

Cook the water and sugar till a little lifted on a
fork or spoon spins a thread. Do not stir while cook-
ing. Remove from the fire, add the peppermint and
stir till the candy thickens and looks cloudy. Drop
immediately from a teaspoon on a greased paper or
plate. If it becomes too hard to drop, warm by
standing the saucepan over hot water for a moment.

207

208 BUMPORD COMPLETE COOK BOOS

Wintergreen drops may be made by the same rule,
substituting wintergreen for the peppermint.

Dakota Carameb

2 cups brown sugar. yi cup butter.

1 cup molasses. 1 cup milk.

X pound grated chocolate. 1 cup shelled, chopped nuts.

Put all ingredients, except the nuts, into a large
saucepan, cook twenty minutes over a gentle heat
and then test by dropping a little of the mixture into
cold water. If it forms a firm ball remove from the
fire, add the chopped nuts and pour into a greased
tin. Cut into squares when nearly cold.

Fudge

2 cups sugar. H cup milk.

1 tablespoon butter. 1 square (1 otmce) chocolate.

Cook all together till a little dropped in cold water
forms a soft ball; remove from the fire, beat well and
pour into buttered pans. Cut into squares when
nearly cold.

Chocolate Creams

1 egg white. 6 drops any desired flavor-

2 tablespoons cold water. ing.
Confectioners' sugar. yi pound sweet chocolate.

Beat the egg and water together only till mixed;
add the sugar till the ingredients form a stiff paste —
about a cup and a half will probably be needed.
Work in the flavoring with the sugar, then form into
small balls. Grate the chocolate and put in a cup
over hot water to melt; dip the balls into it, one at a
time, using a fork for the dipping. Lay separately
on waxed paper and, if necessary, dip a second time.

Creamed Walnuts

2 cups granulated sugar. }i cup water.

Vanilla or other extract. Shelled walnuts.

Cook the sugar and water, without stirring, till a
little lifted from the pan on a fork will form a thread.

CONFECTIONS 209

Cool quickly and then add flavoring, and beat with a
spoon till white and creamy. Make this cream into
small balls with the fingers; press half a shelled Eng-
lish walnut in each side and roll in fine granulated
sugar; or dip each candy very gently in glac6 sugar.

Glac^ Sugar

2 cups granulated sugar. }i teaspoon cream of tartar.

^ cup boiling water.

Boil the sugar, water and cream of tartar together
till a little dropped in cold water is quite brittle and
clear. Do not stir while cooking. If the sugar be-
comes too hard, add a tablespoon of water and cook
and test again. Dip the prepared nuts in the hot
syrup, one at a time, using a candy dipper or sugar
tongs, being careful not to shake or stir the syrup.
Lay the nuts, after dipping, on a greased paper or
plate to harden.

Cocoanut Cream Candy

1 cocoanut. lyi poimds granulated sugar.

Put the sugar and milk of the cocoanut together in
a saucepan and cook five minutes; add the cocoanut
and cook ten minutes longer, stirring constantly to
prevent burning. Pour into greased pans and cool.
Cut in squares and leave in a cool place two days to
harden.

French Nougat

J^ pound confectioners' }4 pound shelled almonds,

sugar.

Put the sugar into a shallow pan — preferably an
iron one — melt it very slowly, stirring constantly.
Chop the almonds finely and add to the melted sugar.
Pour into well-greased pans to cool, cut in squares
when almost cold and, if desired, dip the squares in
melted chocolate.

210 EUMPORD COMPLETE COOK BOOK

Butter Scotch

2 cups sugar. 2 tablespoons water.

A piece of butter the size of an egg.

Put all together in a saucepan and cook, without
stirring, till a little dropped in cold water is hard and
brittle. Pour onto well-greased plates and, when
nearly cold, mark into squares.

Pralines

2 cups confectioners' sugar. 1 cup maple S3rrup.
yi cup cream. 2 cups nut meats.

Boil the sugar, maple syrup and cream together till
a little dropped in cold water forms a soft ball. Cool
and beat till creamy; add the nuts and drop the
mixture by spoonfuls on greased paper or plates.

January Thaw

2 cups brown sugar. 1 cup nuts.

yi cup milk. Butter size of a walnut.

Put sugar and milk in a saucepan and let it dissolve
slowly; add butter and let boil until it forms a ball
when dropped into cold water. Remove from stove,
add the chopped nuts and beat well. Turn into a
buttered pan and, when cool, cut in squares.

Sea Foam

2 cups brown sugar. 1 teaspoon vanilla extract.

yi cup water. y^ cup chopped nuts.

1 egg white.

Boil the sugar and water together till a little
dropped in cold water forms a soft ball. Pour the
hot mixture over the stifHy-beaten white of the egg,
beating while pouring. Add nuts and extract and
beat vigorously till the candy stiffens. When nearly
set drop by spoonfuls on paper. When cold the Sea
Foam will harden so that it can be easily taken from
the paper.

MEMORAITDA

XEHORANBA

BEVERAGES

Tea

Use 2 teaspoons tea to a pint of water.

Have the water freshly boiling, scald the teapot,
put in the tea, and pour on boiling water in the
proportion given. Cover, and keep in a warm place,
but where the tea will not hoil, for three to five min-
utes to " draw." If it can not be used at once pour off
the tea and discard the leaves. An earthen teapot
is preferable.

Iced Tea

Iced tea is made the same as the hot beverage and
may be prepared some hours before using, the in-
fusion being poured off the leaves as soon as the
strength is extracted, then cooled, and placed near
the ice till required for use; or the tea may be made
at the time of serving and chilled by the plentiful
addition of cracked ice. The former is the most
economical method. Iced tea should be taken clear
and weaker than when served hot, and slices of lemon
should be passed with it.

Boiled Coffee

2 tablespoons coffee to 3 cups water.
White of egg.

Grind the coffee moderately fine, add half the white
of an egg to it and put into a perfectly clean coffee-
pot. Add enough cold water to moisten the coffee,
then pour the measured water over, cover the pot
closely and boil ten minutes. Then pour in half a
cup of cold water, draw the pot to the side of the
range and allow it to stand five minutes to settle
before serving. Never let the coffee boil after the
cold water has been added.

213

214 RUMFORD COMPLETE COOK BOOK

Filtered Coffee

1 tablespoon of coSee to each cup.

Have the coffee finely ground, the coffee-pot hot
and the water freshly boiling. Put the coffee into
the strainer or upper part of the pot, measure the
water and pour it slowly over the coffee. When it
has filtered through, pour it again over the grounds,
keeping the pot where the water will remain at the
boiling point but not actually boil during the process.
The pot may stand in a vessel of boiling water during
the filtering process if desired.

Black or After-dinner Coffee

Make according to rule for Filtered Coffee, using
twice the quantity of coffee to each cup of water.
Serve in very small cups.

Caf^ au lalt
1 tablespoon of coffee to each cup.

Grind the coffee finely, and prepare as in Filtered
Coffee, using only half the quantity of water. When
filtered twice, pour off the coffee and add an equal
amount of freshly scalded milk.

Iced Coffee in Perfection

1 pint good cold coffee. 1 pint milk.

i teaspoon ground cinna^ Whipped cream,
mon. CracKcd ice.

Have both coffee and milk thoroughly chilled; mix
well, add cracked ice and, when serving, put the
whipped cream on top of each glass and dust over
with cinnamon.

Chocolate

2 squares chocolate. Whipped cream.

2 teaspoons sugar, 4 tablespoons cold water.

3 cups milk. 1 teaspoon vanilla extract if

liked.

BEVERAGES 215

Put the chocolate into a saucepan or the inner
vessel of a double boiler with the water and sugar;
cook over a gentle heat till the chocolate is melted,
add the milk gradually and bring to the boiling point.
Beat till foamy, flavor with vanilla, if liked, and
serve with a spoonful of whipped cream on top of
each cup.

Cocoa

2 tablespoons cocoa. 1 pint boiling water.

2 tablespoons sugar. 2 cups boiling milk.

Put cocoa and sugar in a saucepan, add to them
half a cup of boiling water, and cook, stirring con-
stantly, for five minutes. Add the remainder of the
water, also the milk, and cook five minutes longer.
Serve with cream if desired.

Chocolate Cream ITectar

2 squares (ounces) of 3 cups water.

chocolate. 1 cup sugar.

K cup liquid coffee. Whipped cream.

1 teaspoon vanilla extract.

Melt the chocolate in a dry saucepan over a gentle
heat, add the coflfee (liquid) to it and cook two
minutes, stirring constantly. Add sugar and water
and cook five minutes. Chill, add vanilla and pour
into glasses, each containing a tablespoon of whipped
cream. Be sure the beverage is thoroughly chilled
before serving.

Fruit Punch

2 pounds sugar. Juice of 6 oranges and

2 quarts water. 4 lemons.

2 quarts ApoUinaris or 2 cups sliced strawberries.

other mineral water. 3 sliced bananas.

1 large pineapple, 1 cup raspberry or other

shredded. fruit syrup.

Crushed ice.

Boil the sugar and water together to form a syrup,
add the ApoUinaris, fruit and ice, with more water if
the punch is too strong. Serve very cold.

216 EUMFORD COMPLETE COOK BOOK

Tea Punch

1 cup strong tea. % cup maraschino cordiaL

1 sliced lemon. 1 cup sugar.

1 cup stoned cherries. 1 cup slightly crushed rasp-
1 quart water or carbon- berries or strawberries*

ated water. Cracked ice.

Pour the tea (hot) over the sugar, then when cold
add the fruit, water, cordial and ice. Chill thoroughly
before serving.

Blackberry Cordial

1 quart blackberry juice. 2 teaspoons each grated nut-
1 pound sugar. meg, cinnamon and ail-

1 teaspoon grated cloves. spice.

1 pint brandy.

Crush enough blackberries to give a quart of juice,
put in a porcelain saucepan with the sugar, and the
spices tied up in a bag. Cook fifteen minutes after it
boils, skim, and cover closely till cold. Strain, add
the brandy, and bottle and seal. This will keep for
years.

Grape Juice

Grapes. Sugar.

Pick grapes from the stalks, crush them and place
over a slow fire till the juice runs freely; then strain
through a fine cloth or jelly bag, pressing out all the
juice. Measure, and to each quart use a cup and a
half of sugar. Scald the juice, add the sugar, boil
five minutes after all the sugar is melted, and bottle
and seal closely.

Raspberry Vinegar

4 quarts raspberries. 2 quarts cider vinegar.

Sugar.

Crush two quarts of raspberries and pour the
vine^ax over them. Let stand two days, strain, and

BBVEBAGES 217

pour the same vinegar over the remaining two quarts
of berries. Let stand again for two dajrs and after
straining, measure the liquid. Add for each pint one
pound of sugar. Boil five minutes, skim, bottle and
seal. Use two tablespoons to a tumbler of water.

Ginger Cup

4 oranges. 1 dozen cloves.

3 lemons. % teaspoon cinnamon.

24 lumps of sugar. yi ^ated nutmeg.

1 cup shredded pineapple. 1 pmt water,

1 quart ginger ale. Cracked ice.

Push the cloves into the oranges and let them
stand an hour that the flavor may be extracted.
Rub the sugar over the rind of the oranges and
lemons, then add juice of these to the sugar. Add
the spices and pineapple and let stand two hours.
At the time of serving put in the water and ginger
ale and pour over the cracked ice.

Mint Cordial

1 large bunch of mint. 1 pint water.

Juice of 2 lemons. Juice of 1 orange.

1 poimd sugar. 1 cup pineapple juice.

Pick the leaves from the stalks of the mint, crush
the leaves thoroughly, add the lemon juice and stand
aside for one hour. Boil the water and sugar to a
syrup, pour this over the lemon and mint; cool and
strain. When cold, add the orange and pineapple
juice and serve in glasses with a sprig of fresh mint in
each.

Lime Punch

8 cubes sugar. \\i cups water.

Juice of 2 oranges. Cfracked ice.

Juice of 2 limes. Slice of pineapple.

2 crystallized cherries.

Rub the cubes of sugar over the rind of the oranges
and limes; then put the sugar in a bowl and pour

218 RUMFORD COMPLETE COOK BOOK

the lime and orange juices over it. Add the water,
and serve when the sugar is melted, chilling with
plenty of cracked ice. Put in the pineapple and
cherries at the moment of serving.

Claret Punch

% cup sugar. 2 sprigs mint.

1 pint claret. 1 sliced orange.

Juice of 2 lemons. A few fresh strawberries if

Cracked ice. in season.

1 quart water.

Dissolve the sugar in the water, add claret, lemon
juice, ice and mint, crushing the latter slightly to
extract its fragrance. Slice the orange thinly and
add with the strawberries at the time of serving.

MuUed Cider

1 quart cider. 2 inches stick cinnamon.

yi teaspoon whole allspice. 3 eggs, well beaten.

Boil together the cider and spices for three min-
utes; add carefully to the well-beaten eggs, beating
while adding. Strain, and serve very hot.

MEMORANDA

MEMORAHDA

RECIPES FOR THE SICK

THE food eaten by a sick person has in many
cases as much to do with rapid recovery as
have drugs. It must be remembered that the palate
is more sensitive in sickness than in health, both to
seasonings and temperatures, so that less seasoning
and more moderate degrees of heat and cold must be
observed.

Daintiness in serving greatly influences the appe-
tite of the patient, and, therefore, for this reason it is
preferable to serve small portions and present the
meal by courses rather than place all on the tray at
one time. Have all hot beverages brought to the door
of the sick room in a covered pitcher, then poured into
the cup, thus avoiding the danger of spilling liquids
into the saucer while carrying them to the patient.

Food should not be kept in the sick room between
meals. It will be fresher and more appetizing if
brought direct from storeroom or refrigerator when
wanted.

When liquid foods are given, other receptacles than
those for medicine should be used, as the association
of the two is oftentimes unpleasant. When the
dietary is limited, serve the foods that are permitted,
in as many forms as possible to avoid sameness.
For instance, beef tea may be given hot in the form
of beef essence — as savory jelly, frozen, and as beef
tea custard; practically the same food but more
palatable because served in different forms.

Be very careful to keep such foods as milk, beef
tea, etc., covered while in the refrigerator, to avoid
contact with other or more odorous foods. If the
refrigerator has more than one compartment reserve
one exclusively for the use of the sick room.

221

222 BUMFOBD COMPLETE COOK BOOK

Lemonade

1 lemon. % pint cold water.

2 or 3 lumps of sugar.

Rub the sugar over the rind of the lemon to extract
a little of the flavor. Squeeze the lemon juice over
the sugar, add the water and stir till the sugar is
dissolved. If the lemon is very large a little more
water may be used. A thin slice of the lemon may
be cut off before squeezing and placed in the glass
with the lemonade.

A good substitute for the lemon juice is Horsford's
Acid Phosphate.

Barley Water

IK tablespoons pearl H teaspoon salt,

barley. Juice of half a lemon.

1 quart cold water. Also a little sugar if desired.

Wash the barley, pour the water over it and soak
for several hours. Add salt and cook in a double
boiler for at least three hours. Strain through cheese
cloth or a fine strainer, flavor with the lemon, and
add sugar if liked.

Toast Water

2 slices of stale bread 1 cup boiling water.

toasted. y^ teaspoon salt.

Toast the bread till golden brown and dry all
through, or dry it in a moderately hot oven till
golden brown and crisp. Pour the boiling water over
it and add the salt; cover and set aside till cool
Strain, and serve hot or cold. Some add milk, cream
and sugar, and serve hot in place of tea or coffee.

Eggnog

1 egg. 1 tablespoon sugar.

Yi cup milk. 1 tablespoon rum or brandy.

Pinch of salt.

Separate the white from the yolk of the efi;g, beat
the latter and add sugar, salt and milk. Stir in the

BBCIPES FOB THE SICE 223

rum or brandy and beat, and add the white of stiffly-
beaten egg at the last moment before serving.

Junket Eggnog

1 egg. 2 teaspoons sugar.

1 cup milk. yi junket tablet.

2 teaspoons wine.

Separate the white from the yolk of the egg; add
the sugar and wine to the yolk, then blend with the
white. Have the milk lukewarm, add the egg mix-
ture to it and immediately stir in the junket dis-
solved in a teaspoon of cold water. Pour at once
into small glasses and grate a little nutmeg or cinna-
mon over the top. As soon as set put on ice to chilh

Albumenized Milk

1 egg white. }i cup lime water.

1 cup milk.

Mix all ingredients, place in a shaker or covered
jar and shake well. Strain and serve at once, plain
or sweetened as preferred.

To SteriUze Milk

Pour fresh milk into small bottles, filling them
almost full. Put absorbent cotton in the necks in-
stead of corks, and place the bottles in a saucepan
containing sufficient cold water to almost fill the pan;
bring nearly to boiling point and let the bottles remain
in the water fifteen minutes. Then remove and cool.

^liHne Whey
1 cup milk. % cup sherry or port wine.

Boil the milk, add the wine and remove from the
fire at once. Let stand till the curd is separated
from the whey, then strain through a fine cloth and
serve as it is, or reheat.

224 BUMFORD COin>L£TE COOK BOOK

Acid Phosphate Whey

1 cup hot milk. 1 teaspoon Horsford's Acid

2 teaspoons sugar. Phosohate.

Heat the milk in a small saucepan over hot water
or in a double boiler; add the Acid Phosphate and
cooky without stirring; until the whey separates.
Strain through cheese cloth and add the sugar. If
more acid is desired, add two or three drops of Hois-
ford's Acid Phosphate. Serve hot or cold.

Beef and Sago Broth

yi pound round steak or 2 teaspoons sago.

shin of beef. 1 egg yolk.

1 pint water. Salt.

Cut the beef into small pieces, add the water and
let stand for half an hour; then cook in a double
boiler two hours; strain, and press as much as possible
of the meat pulp through a sieve. Add the sago,
return to the saucepan and cook half an hour longer.
Season and pour the broth over the yolk of the egg
which has been lightly beaten. Serve at once.

Invalid's Tea

1 teaspoon tea. 1 cup scalded milk.

Sugar to taste.

Bring the milk quickly to the scalding point and
pour it over the tea. Let the two infuse four minutes,
fftrain, and serve with or without sugar. Tea made
hy this method nourishes as well as stimulates.

Clam Broth

6 clams in shells. }^ teaspoon butter, if

IH cups water. allowed.

Scrub the shells and put them in a saucepan with
cme cup of water. Cook till the shells open, remove

RECIPES FOR THE SICK 225

the clams, chop and return them to the saucepan with
the water. Cook ten minutes, strain, and add the
remaining water if necessary to reduce the strength
of the broth. Season and serve.

Beef Juice

li pound top round of beef. Pinch of salt.

Broil the meat for about two minutes to "start"
the juice, then press all the liquid from it with a meat
press or an old-fashioned wooden lemon squeezer.
Turn into a warm cup, or colored glass to disguise the
color; add salt to taste, and serve. As this will not
keep it must be prepared fresh for each serving.

Beef Tea

yi pound round steak. % pint water.

% teaspoon salt.

Cut the meat in small pieces, the smaller it is cut
the more easily it will give oflE its juices, or scrape it
from the fibre. Add the cold water and stand aside
for half an hour. Then place in a Mason jar, cover
and stand in a saucepan of cold water; let it heat
slowly to about 140 degrees and cook two hours;
strain and season. It is better to have the jar raised
from the bottom of the saucepan, that it may not
come in too close contact with the heat of the range.
Beef tea may be served hot, frozen, or in the form of
a jelly, the latter consistency being obtained by the
addition of one scant teaspoon of granulated gelatine
soaked five minutes in a tablespoon of cold water and
added to the beef tea as soon as the latter is strained.
Stand in a cool place until set.

Oatmeal Gruel

1 cup water or milk. 1 tablespoon oatmeal or

X teaspoon salt. rolled oats.

Have the water or milk actively boiling, shake the
oats into it and cook fifteen minutes. Then place

226 RUMFORD COMPLETE COOKT BOOK

over hot water (a double boiler is best) and cook one
hour. If the gruel is made with milk add the salt
just before serving; with water, it may be put in
earlier. Strain if desired to remove the particles
of oats.

Com Meal Gruel

1% cups water. yi teaspoon salt.

1 slightly rounding table-
spoon com meal.

Have the water salted and actively boiling, shako
the meal gently into it and cook twenty minutes,
stirring constantly; then turn the whole into a double
boiler and cook two hours. Strain if desired.

Arrowroot Gruel

1 level tablespoon arrow- 2 tablespoons brandy or

root. wine.

1 cup milk. A very little sugar if de-
yi teaspoon salt. sired.

Mix the arrowroot smoothly with a little of the
milk, heat the remainder andj^ when boiling, put in
the arrowroot and cook gently for ten minutes; add
salt and sugar and at the moment of serving, the
brandy or wine. Arrowroot contains little nutri-
ment, but is useful as a vehicle for the serving of stim-
ulants.

Irish Moss

1 small handful Irish moss. yi teaspoon vanilla or other
3 cups milk. flavoring.

1 tablespoon sugar.

Wash and pick over the moss carefully, add it to
the milk in a saucepan, and simmer the two till the
moss begins to dissolve. A double boiler is prefer-
able as it prevents too rapid cooking. In about
twenty minutes, if the moss is dissolving, strain
through cheese cloth, add sugar and flavoring, and

RECIPES FOE THE SICK 227

turn into wet moulds or cups to cooL Serve with
cream and sugar.

Savory Custard

1 cup beef tea or good 2 eggs.

stock (chicken or H teaspoon salt,

beef). t*epper.

Beat the eggs till light but not foamy; add salt,
and pepper if not objected to. Have the beef tea
or stock hot and pour it over the eggs. Strain into
greased cups or small moulds, and cover each with
greased paper. Stand the moulds in a vessel of hot
water and cook gently, either in the oven or over the
fire, till the custard is set. As soon as a knife blade
inserted in the custard comes out clean (not milky
looking) remove from the fire. Unmould and serve
hot or cold. Do not let the water surrounding the
moulds boil or the custard will be honeycombed and
less digestible.

Puffed Egg

1 egg. Pinch of salt.

Separate the yolk from the white of the egg and
beat the latter to a stifif froth, adding the salt. Turn
into a cup and place in a steamer or vessel containing
enough water to come halfway up the sides of the
cup. Steam three minutes and if at the end of that
time it is pufify looking, drop the unbroken yolk into
the centre of the white, replace the cover of the pan
and cook till the yolk is nearly set. Serve in the
cup in which it is cooked.

Custard Souffle

2 teaspoons butter. J^ cup milk.
1 tablespoon flour. 1 egg,

1 tablespoon sugar.

Melt the butter, add the flour and blend smoothly
without browning. Pour in the milk and cook three

228 RUMFORD COMPLETE COOK BOOK

minutes after boiling point is reached. Separate the
white from the yolk of the egg and beat each. Pour
hot mixture (let it cool a little) over the yolk, put in
the sugar and fold in gently the stiffly-beaten white.
Turn into two greased cups and bake in a steady
oven till firm — about fifteen minutes. Serve at
once with or without sauce.

Egg Cream

2 eggs Grated rind and juice of

2 tablespoons sugar. half a lemon.

2 tablespoons water.

Separate the whites and yolks of the eggs, and
beat the yolks with the sugar till well blended; add
the lemon juice, rind and water, and cook in a double
boiler, stirring constantly till the mixture begins to
thicken. Add whites of eggs beaten till thick, and
cook till the mixture resembles thick cream. Cool,
and serve in small individual cups or glasses.

Dainty Pudding

Thin slices of stale bread Fresh, hot stewed fruit
without crust. sweetened to taste.

Custard or cream.

Cut the bread into pieces about three inches long
and an inch wide. Line a cup with the pieces fitted
closely together; fill with hot, deep-colored fruit, and
place more bread over the top. Place a plate over
the pudding, put a weight on the plate, and set aside
till cold. Turn out, and serve with cream or custard.

Tapioca Jelly

yi cup tapioca. Juice and grated rind of halt

IM cups water. a lemon.

yi cup sugar. 2 tablespoons sherry or 1 of

brandy.

Have the water at the boiling point in a double
boiler, shake in the tapioca gently and cook for one

RECIPES FOR THE SICK 229

^: hour; strain if desired clear, or the tapioca can be left
in. Add the sugar, lemon juice and rind, and when
F cool, the wine or brandy.

1! Chicken Chartreuse

1 cup cold cooked chicken. 1 cup chicken stock, or half
Salt, pepper and a little stock and half cream,

grated lemon rind. 2 level tablespoons granu-

1 egg. lated gelatine.

Mince the chicken finely, pass through a sieve and
season to taste. Soak the gelatine for ten minutes
,. in the cold stock or stock and cream, then heat to

'^ boiling point and, when the gelatine is dissolved,

strain it over the chicken. Add the yolk of the egg
lightly beaten, then the white beaten to a stifif froth.
When partly cooled turn into a mould and put aside
till very cold and set. Unmould and cut in thin
slices.

Sweetbreads k la Newburg

1 pair of sweetbreads. 2 egg yolks.

2 tables{>oons butter. 2 tablespoons sherry.

1 cup thin cream. Salt ana pepper to taste.

Parboil the sweetbreads in slightly salted water,
cut them in cubes and cool. Melt the butter, put in
the cubes and cook gently for five minutes. Add the
cream and simmer five minutes longer; then put in
the well-beaten yolks of the eggs and cook till they
thicken, being very careful that the sauce does not
curdle. Season to taste, and add the wine just before
serving. This may be served on toast.

Beef Cakes

}i pound very lean round Salt and pepper,
steak. Toast.

Cut the meat into strips, remove every particle of
fat, and scrape the pulp from the fibre of the meat.

230 BUMFOBD COMPLETE COOK BOOK

Season lightly^ remembering that the palate is more
sensitive to seasonings in sickness than in health.
Form into very small balls or cakes, and broil about
two minutes. Serve on rounds of buttered or dry
toast.

Scraped Beef Sandwiches

]4, pound very lean steak. Plain or buttered bread or
Salt and pepper. toast.

Remove all fat, cut the meat into strips, scrape
the pulp from the fibre, and season. Spread on thin
slices of bread or toast, buttered or plain; cover with
another slice, and cut into small strips.

001 MEHORAHDA

mini
Mi

k1 or

MEMORAIOML

CARVING

THREE things are essential to good carving:
first, a knowledge of the anatomy of the fish,
fowl or joint to be served; second, a sharp carving
knife; and, third, an acquaintance with the choice
portions of the particular dish which is to be served.

FISH

In serving fish be careful not to break the flakes.
With such fish as haddock, cod, flounder, etc., run
the knife down the full length of the back fin to
separate the flesh from the bone. Portions can be
xhen divided easily.

With salmon be sure to serve a little of the thick
and a little of the thin flesh to each person. The
middle of a fish is usually the choicest in flavor, the
tail part the most insipid.

When such fish as flounder or sole are fried it is
wiser to fillet them — that is, remove the bone —
before frying, as they are easier to serve when so
prepared.

MEATS

Such joints as require it, from their lack of compact
form, should be either tied, skewered or sewed into
shape before cooking. When tying use white string;
when skewering use steel skewers in preference to
wooden ones, and when sewing use a trussing needle
threaded with fine white string. Either method of
securing the meat may be employed by the cook.

Serve gravy in a separate vessel from the meat,
that the carver may work more easily.

Rib Roast. When the bone is left in, cut the
meat in long, thin slices from the thin to the thick
end of the meat. The thick, round muscle is the

233

234 RUMFORD COMPLETE COOK BOOK

choice portion of the roast, the meat at the thin end
being more or less tough as well as containing an
excessive proportion of fat. It is wiser to remove
the greater part of this thin end and cook it in some
other form than roast, where it can be used to greater
advantage.

When the bone has been removed from a rib roast
and the meat tied, skewered or sewed into shape,
thin slices are to be cut across the upper surface of
the meat. The skewers or tie threads must be left in
place till the meat is cold so that it will retain its
shape.

Sirloin or Porterhouse Steak. First insert the knife
close to the bone and cut the meat away from
it. Serve to each person a portion of the tenderloin
and a portion of the meat from the upper side of the
bone.

Round Steak. Gut in thin strips across the grain
of the meat. This rule of cutting across the grain,
instead of with it, holds good in the carving of all
joints, whether roasts, pot-roasts, corned beef, beef
k la mode or fresh boiled beef.

Fresh or Salt Ham. Cut in very thin, rather
slanting slices, beginning near the narrow end of the
joint. In this way fat and lean are more evenly
distributed.

Tongue. If rolled, cut of! the top slice and set it
aside; then cut thin, even slices across the meat. If
the tongue is not rolled, cut slices from the thicker
portion of the meat, discarding the tip as this is dry
and can be used to good advantage for potting or for
sandwiches.

Leg of Lamb or Mutton. Have the fleshy side of
the meat uppermost, and cut even slices down to the
bone, beginning the carving about the middle of the
leg and cutting towards the thick end of the joint.
If the leg has been cut large, so that there are some
of the chops with it (at the thick end) see that these
are well cracked through the bones before cooking.

CARVING 235

The chops are better served while the roast is hot,
as the meat is drier when cold than the more fleshy
part in the middle of the joint.

Loin of Lamb or Pork, Be very sure that the
joints are well cracked, otherwise the meat can not
be served neatly. Cut from the thin to the thick
edge, having one rib bone in each slice of meat.

Crown Roast of Lamb is carved in the same man-
ner as the loin, one bone to a slice, cutting from top
to bottom of the meat.

POULTRY

Roast FowL First remove the leg, then the wing,
and next the side bones. Cut thin slices from the
breast, running from the head toward the tail. Cut
oflF the wishbone and make a crosswise incision in
the body of the bird for the removal of the dressing
if this is used. If the tendons have been removed
from the leg before cooking, this portion should be as
tender as any other. Unless this has been done it
is better to leave these joints to be made tender by
further cooking.

Boiled Fowl is carved in the same manner, except
that the breast is usually cut in thicker slices, and
no dressing is served.

Broiled Chicken. Split down the back before
cooking, and at serving time cut lengthwise through
the breastbone, then, if large, into quarters, cutting
across the breastbone. If the chicken is small, serve
half to each person.

Duck and Goose. These are carved in almost the
same manner as fowl; the breast, however, is not
so thick, and the leg and wing joints lie somewhat
closer to the body. The breast and wings of these
birds are the choicest portions, the legs being gener-
ally reserved and deviled, or reheated in some other
way. It is generally considered that the leg of a

236 KUMFORD COMPLETE COOK BOOK

TO BONE A FOWL

Wash and singe the bird, but do not draw it.
Take a very sharp pointed knife and cut through
skin and flesh the whole length of the back; then cut
the flesh away from the bones, beginning at the neck,
scraping all the meat from each bone as the work pro-
ceeds. On reaching the wings, cut them off close to
the body, and after the meat is all cut frpm the car-
cass of the bird, the leg and wing bones can be more
easily removed. These joints can be practically
turned inside out, thus making the shape of the bird
more symmetrical for stuffing and cooking. In boning,
great precaution should be taken against breaking the
skin, especially that of the breast. After boning, birds
are stuffed with a savory dressing, the flesh sewed or
tied in place over the stuffing, and either roasted or
braised-

flying bird and the wing of a swimmer are, with the *

breast, the choicest portions. i

MEMORANDA

IfEMORARDA

Rumford Chemical Works

BRANCHES AND AGENCIES

Domestic

The Rumford Company,

99 and 101 Commercial St., Boston, Mass.
The Rumford Company,

407 Continental Building, Baltimore, Md.
The Rumford Company, 406 Rush St., Chicago, 111.

H. M. AUTHONY Co.,

261 and 263 Greenwich St., New York, N.Y.
Lefebyre-Abhistead Co.,

20-22 South 14th St., Richmond, Va.
Mailliard & Sghmiedell,

N. E. cor. Sacramento and Front Sts.,

San Francisco, Cal.

Foreign

Bovril, Limited London, E. C, England

Georges Dethan Paris, France

Nicola Valentino Naples, Italy

China & Japan Trading Co., Ltd., Yokohama, Japan

Charles Mabkell & Co Sydney, N.S.W.

Felton, Grimwade & Co. . . . Melbourne, Victoria
Elliott Bros., Limited . . . Brisbane, Queensland
A. M. Bickford & Sons, Adelaide, South Australia

New Zealand Drug Co New Zealand

Cassels & Co. . Buenos A)Tes, Argentine Republic
King, Ferreria & Co. ... Rio de Janeiro, Brazil

J. Meyer Lima, Peru

Daubb & Co Valparaiso, Chili

HoLLiSTER Drug Co Honolulu, H.I.

Jose Sarra Havana, Cuba

Julio Labadie Sucrs y Cia., City of Mexico, Mexico
Hans Lunden Christiania, Norway

(230)

Rumford Chemical Works

PROVIDENCE, R.L, U.S.A.

L. HORSFORD FARLOW, President. H. D. ARNOLD, Treasurer.

Incorporated 1859 Cable Address "Rumford"

Organized especially for manufacture of the culi-
nary phosphate preparations invented by the late
Prof. E. N. Horsford, one of the founders of the
company, who, at the time, occupied the chair in
Harvard University endowed by the famous domes-
tic economist. Count Rumford, and known as "the
Rumford Professorship.'' From this relationship
the title of the corporation was derived, this in turn
giving the name Rumford to the thriving post-
office village which has grown up about its principal
manufacturing establishment, four miles from Prov-
idence on the New York, New Haven & Hartford
Railroad.

Here are located the chemical factories with their
interdependencies of repair shop, carpenter shop,
machine shops, cooper shop, harness shop, one of
the laboratories, etc., in fact all the necessary ad-
juncts that go to make up a great manufacturing
enterprise of this kind. Here also has been estab-
lished a library for the free use of the employees.

The main offices, packing department, printing
and binding departments (producing labels, circulars,
pamphlets, etc., used in the business), the principal
and research laboratories, with other departments,
occupy buildings owned by the company covering
more than an entire square in the City of Provi-
dence, R.I.

(240)

HORSFORD-S ACID PHOSPHATE

(NON-ALCOHOUQ

A solution of the phosphates of lime, magnesia,
potash and iron in phosphoric acid. It is not a
compounded patent medicine, but a scientific prepa-
ration recommended and prescribed by physicians
of all schools.

INDIGESTION AND DYSPEPSIA. Half a teaspoon-
ful Horsford's Acid Phosphate in half a glass of hot or cold
water, or tea without milk, taken with each meal, or half
an hour thereafter, makes the process of digestion natural
and easy, and creates a good appetite.

NERVOUSNESS, EXHAUSTION, ETC. Horsford's Acid
Phosphate supplies the waste of phosphates caused by every
mental and physical exertion. It imparts new energy, in-
creases the intellectual and physical power, and is an agree-
able and beneficial food and tonic for the brain and nerves.

HEADACHE. Horsford's Acid Phosphate relieves headache
caused by overwork, nervous disorders or impaired digestion.

TIRED BRAIN. Horsford's Acid Phosphate acts as a
brain food, increasing the capacity for mental labor, reliev-
ing the tired brain, and imparting new energy to that organ.

WEAKENED ENERGY. Horsford's Acid Phosphate
acts as a nutrient to the cerebral and nervous systems, giving
vigor and renewed strength where there has been exhaustion.

SLEEPLESSNESS. Half a teaspoonful Horsford's Acid
Phosphate in half a glass of water just before retiring brings
refreshing sleep.

A DELICIOUS DRINK is made by adding a teaspoon-
ful of Horsford's Acid Phosphate to a tumbler of water and
sweetening to the taste.

FOR SALE 67 DEALERS IN MEDICINES

If your druggist cannot supply you, we will mail you a trial
flise bottle upon receipt of 25 cents.

(241)

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